Belgian Tomato Meatball Soup Tomatensoep Met Ballekes Recipes

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BELGIAN TOMATO MEATBALL SOUP (TOMATENSOEP MET BALLEKES)



Belgian Tomato Meatball Soup (Tomatensoep Met Ballekes) image

Traditional Meatball Soup - a classic Belgian dish. Use your favourite meatball recipe for this or purchase pre-made tiny meatballs! You can let the raw meatballs poach in the soup or bake them in some butter first and then add them to the soup afterwards. Serve this velvety tomato and meatball soup with a thick slice of bread. Another wonderful June D'Arville recipe. Enjoy!

Provided by Nif_H

Categories     Vegetable

Time 1h30m

Yield 1 pot, 4 serving(s)

Number Of Ingredients 13

1 lb canned chopped tomato (450 g)
4 cups chicken stock, warm (960 ml)
2 large fresh tomatoes
1 medium fresh carrot
1 small onion, chopped
3 medium garlic cloves, chopped
2 tablespoons unsalted butter
1 teaspoon tomato paste
24 tiny meatballs (raw)
2 sprigs fresh rosemary
3 tablespoons fresh parsley, chopped
pepper
salt

Steps:

  • Add the butter to a large and high pan. Place it over medium heat until melted. Then add the chopped garlic and onion together with the fresh rosemary.
  • Gently fry the garlic and onion for 4 minutes. Then pour in the canned chopped tomatoes and warm chicken stock.
  • Stir and then add the tomato paste. Season with a little pepper and salt.
  • Stir the soup again and then cover the pan. Cook the tomato soup for 8 minutes or until the onion is super soft. In the meantime chop the fresh ripe tomatoes up. Once the onion is soft, add the tomatoes.
  • Peel and slice the carrot. Also add this to the tomato soup.
  • Stir and cook for 8 more minutes until the carrot is soft. Remove the rosemary. Then blend or mix the warm tomato soup until it is very smooth. Check the seasoning and add extra pepper or salt to taste. Add the small meatballs to the soup. Cover the pan again and let them poach in the hot soup for 6 minutes until cooked through. Then add the chopped parsley.
  • Scoop the tomato meatball soup into bowls and serve hot.

SICILIAN MEATBALL SOUP



Sicilian Meatball Soup image

Flavored with Parmesan and garlic and studded with raisins, scrumptious Sicilian meatballs turn vegetable soup into a tempting meal. If the soup waits, the pasta may absorb much of the liquid; just add more water or more stock.

Provided by Chef mariajane

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

1/2 lb ground beef
5 tablespoons fresh parsley, chopped
1/4 cup parmesan cheese, grated, plus more for serving
2 tablespoons raisins
2 tablespoons dry breadcrumbs
1 egg, beaten
5 garlic cloves, minced
2 1/2 teaspoons salt
1/2 teaspoon fresh ground pepper
2 tablespoons olive oil
2 carrots, cut into 1/4 inch dice
1 onion, chopped
2 celery ribs, cut into 1/4 inch dice
1 zucchini, cut into 1/4 inch dice
1 1/2 quarts low sodium chicken broth or 1 1/2 quarts homemade stock
1 cup canned crushed tomatoes in puree
1/2 teaspoon dried rosemary or 2 teaspoons fresh rosemary, chopped
1 cup small shell pasta or 1 cup other small macaroni noodles

Steps:

  • In a medium bowl, mix together the ground beef, 4 tablespoons of the parsley, the Parmesan, raisins, bread crumbs, egg, half the garlic, 1/2 teaspoons salt, and 1/4 teaspoons pepper, until thoroughly combined. Shape into 24 meatballs.
  • In a large pot, heat the oil over moderate heat. Add the carrots, onion, celery and the remaining garlic, and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the zucchini and cook, stirring occasionally, for 5 minutes. Stir in the broth , tomatoes, rosemary, and the remaining 2 teaspoons salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.
  • Add the remaining tablespoons parsley, 1/4 teaspoons pepper, and the pasta to the soup. Simmer for 5 minutes. Stir in the meatballs and simmer until the meatballs and pasta are done, about 5 minutes longer. Serve with additional Parmesan.

Nutrition Facts : Calories 441.7, Fat 21.3, SaturatedFat 6.5, Cholesterol 96.9, Sodium 1784.2, Carbohydrate 38.1, Fiber 3.5, Sugar 8, Protein 27

DUTCH MEATBALL SOUP



Dutch Meatball Soup image

This delicious soup is easy to make, even if you're on a budget! The flavor is rich and OH so yummy! I got the recipe from my sister, Lynn, who got it from our Beppe (Freisian for Grandma).

Provided by GinaJohnson

Categories     Lunch/Snacks

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 large onion, chopped
1/2 medium head green cabbage
2 -3 carrots, chopped
2 -3 stalks celery, chopped
1/4 green bell pepper, chopped (optional)
8 cups water
1 1/2 teaspoons salt
1/4 teaspoon ground pepper
1/4 teaspoon curry powder
1 (15 ounce) can tomato sauce or 1 (15 ounce) can tomato paste
1 lb ground beef
1 teaspoon salt (scant)
1/4 teaspoon ground pepper
1 pinch nutmeg

Steps:

  • Heat 1 T. oil in the bottom of a Dutch oven or stock pot.
  • Add chopped vegetables and salt, pepper. Feel free to throw in whatever vegies you have in the fridge or want to use up!
  • Saute until somewhat soft.
  • Stir in curry powder and cook for another minute or two.
  • Add water. Cover and simmer until vegetables are soft (30-90 minutes). Skim as needed.
  • Use a hand-held blender to blend soup smooth, or put through regular blender in portions and return to pan. Add water if it is too thick (the soup should be thicker than broth, but thinner than tomato sauce).
  • Stir in tomato sauce or paste, and again bring soup to a boil.
  • Mix together ground beef and seasonings.
  • Form into small balls (1/2-1") and drop into boiling soup. Simmer 10 minutes or so until meatballs are cooked through.
  • Check for taste, add salt and/or pepper if needed.
  • Serve with crusty French bread and salad!

Nutrition Facts : Calories 164.9, Fat 8.8, SaturatedFat 3.4, Cholesterol 38.6, Sodium 1081.5, Carbohydrate 9.8, Fiber 3.2, Sugar 5.8, Protein 12.4

MEATBALL & TOMATO SOUP



Meatball & tomato soup image

Get three of your 5-a-day in one serving with this healthy, low-calorie tomato soup. The addition of meatballs and giant couscous means it's filling, too

Provided by Esther Clark

Categories     Dinner, Lunch, Soup, Starter, Supper

Time 20m

Number Of Ingredients 12

1½ tbsp rapeseed oil
1 onion, finely chopped
2 red peppers, deseeded and sliced
1 garlic clove, crushed
½ tsp chilli flakes
2 x 400g cans chopped tomatoes
100g giant couscous
500ml hot vegetable stock
12 pork meatballs
150g baby spinach
½ small bunch of basil
grated parmesan, to serve (optional)

Steps:

  • Heat the oil in a saucepan. Fry the onion and peppers for 7 mins, then stir through the garlic and chilli flakes and cook for 1 min. Add the tomatoes, giant couscous and veg stock and bring to a simmer.
  • Season to taste, then add the meatballs and spinach. Simmer for 5-7 mins or until cooked through. Ladle into bowls and top with the basil and some parmesan, if you like.

Nutrition Facts : Calories 330 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium

PARMESAN MEATBALL SOUP



Parmesan Meatball Soup image

Thank goodness, Kittencal posted her Parmesan Meatball recipe. It's outstanding!!With her permission,I've adopted her recipe to use in a variety of ways-here's another. Soup with your fav crusty bread for dipping! Can be made in the crock pot for easy prep.

Provided by Caroline Cooks

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 21

8 ounces lean ground beef
8 ounces ground pork
1 large egg
1/4 cup parmesan cheese (grated) or 1/4 cup romano cheese (grated)
1/2 cup fresh breadcrumb
1 tablespoon garlic, minced
1/2 teaspoon seasoning salt
black pepper
1/4 cup half-and-half
1/4 cup fresh parsley, finely chopped or 1 tablespoon dried parsley
1 1/2 tablespoons olive oil
1 cup yellow onion, chopped
2 (10 3/4 ounce) cans low sodium beef broth
2 (14 ounce) cans diced tomatoes with juice
2 -3 tablespoons sugar
1 1/2 cups fresh spinach, chopped (optional)
1 1/2 cups long grain rice
salt & freshly ground black pepper
1 tablespoon italian seasoning
4 tablespoons fresh parsley, chopped
shredded mozzarella cheese (optional)

Steps:

  • Meatballs:.
  • Mix all meatball ingredients together.
  • Form into marble-sized meatballs. Refrigerate until ready to use.
  • Soup:.
  • In a extra large saucepan or stock pot over medium heat, heat olive oil.
  • Add onion and sauté until tender and translucent, about 5 minutes.
  • Increase heat to HIGH and add diced tomatoes, broth, Parsley, and seasonings; and bring to a boil.
  • Reduce heat to LOW and simmer for 15 minutes.
  • Remove meatballs from refrigerator; gently slip each into soup mixture and simmer over MED-LOW heat until meatballs are cooked through, about 25 minutes.
  • Increase temp to MED-HIGH; add rice; cook for about 15 minutes; then add spinach and continue cooking for another 3-4 minutes.
  • Remove from heat.
  • Check and adjust seasonings.
  • To serve:.
  • Ladle into warmed bowls and garnish with Parsley sprigs and a sprinkle of shredded Mozzarella Cheese.

SPICY MEATBALL SKILLET



Spicy Meatball Skillet image

Make and share this Spicy Meatball Skillet recipe from Food.com.

Provided by norasingley

Categories     Meatballs

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb hot Italian sausage, loose, removed from casings
2 tablespoons olive oil, plus additional for serving
12 ounces linguine, broken in half
2 cups low sodium chicken broth
1 1/4 cups marinara sauce
fresh basil, for serving
freshly grated parmesan cheese, for serving
1/2 lb mozzarella cheese, thinly sliced (optional)

Steps:

  • Form sausage into sixteen 1 ½-inch meatballs.
  • Heat a large skillet over high heat. Add 2 tablespoons olive oil and swirl to coat. When smoking, add meatballs. Sear, flipping halfway through and only when meatballs release from skillet, about 2 minutes per side.
  • Add linguine, chicken broth, and marinara. Bring to a boil and cook, stirring constantly, for 7-8 minutes, until noodles are al dente. Drizzle skillet with olive oil and serve immediately, garnished with basil and parmesan. Optional: top with slices of mozzarella and transfer to broiler until cheese is bubbling and golden in spots, about 3-4 minutes.

Nutrition Facts : Calories 856.9, Fat 46.3, SaturatedFat 14.7, Cholesterol 87.5, Sodium 1196.6, Carbohydrate 77.1, Fiber 4.8, Sugar 9.5, Protein 31.1

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