BELGIAN TOMATO MEATBALL SOUP (TOMATENSOEP MET BALLEKES)
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
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
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
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
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
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
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
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
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
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
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
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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