Meatball with thick Tomato Soup

Posted on Apr 12 2015 - 8:37pm by The Wife

This is how you make a hybrid meatball tomato soup. The plan was to make meatball with tomato sauce but the result was this really thick tomato soup that is perfect for bread dipping and during those random cool spring nights. The plus point of this recipe is that it almost does not require much effort to prepare the meatballs.

Meatball with thick tomato soup

The meatballs are literally just balls and meat with not additional seasoning. Which means the bulk of the taste comes from the thick sauce/soup base. When I saw the Husband making the meatballs without anything additional ingredients, like how meatballs usually have bread crumbs, eggs, etc, I thought the dish will be pretty bland.

I was wrong of course because the meatball had its own meaty flavour and had also absorbs the rich tomato soup/sauce base. Which also makes it really quick to prepare, especially on a weeknight. The tomato base is just amazing. The Husband added parmesan which thickness the soup and added more flavour to the base. We also threw in a handful of rockets just before serving. The rockets gave the tomato base crunch and added a peppery note to the base. Served with sourdough bread. This is the ultimate comfort food.

Meatball with thick tomato soup

Serves 2

288g minced meat (half beef half pork)

Olive oil

2 cloves garlic, roughly chopped

1 red onion, roughly chopped

1 green chili, sliced

1 can tomatos (400g)

1 tbs tomato paste

salt

pepper

50-70g parmesan

1 tbs basil or 1 handful of fresh basil leaf

Handful of arugula (rockets)

Shape the minced meat into ping pong sized ball. (Pardon the odd quantity because we bought a pre-packed packet of minced meat and that was the amount that was in it.) You could round up the amount of meat to 300g.

To a large pan on high heat add olive oil and the meatballs. Make sure to allow sufficient space between each meatball. Fry the meatball until all meatballs are brown on the outside.

To the pan add the chopped garlic, chopped onions and sliced chili. Gently fry the onion and garlic around the the meatball until onions are slightly translucent.

Pour tomato and tomato paste into the pan then bring it to a boil and let it simmer for about 10 mins until the source slightly thickens. Season with salt and pepper.

When the tomato base has thickened add the parmesan. The base will further thicken. At this point in time taste the base. Add more salt and pepper if needed.

Before serving throw in the rockets.

Serve with bread.