Tomato Soup Meatballs Food

EASY MEATBALL SOUP

Steps:

• Place the meatball ingredients in one large mixing bowl. Drizzle a little extra virgin olive oil. Mix until the meat mixture is well incorporated.
• Form the mixture into meatballs about 1 ½ tbsp each (whatever size you choose, stick to it). Arrange the meatballs on a large, lightly oiled sheet pan and broil for 5 to 8 minutes until browned (they will cook some more in the soup).
• In a large pot, heat about 2 tbsp extra virgin olive oil over medium-high heat. Add onions, carrots, celery, bell peppers, and garlic. Cook, stirring occasionally, for 5 minutes.
• Add broth and tomatoes. Season with oregano, paprika, salt and pepper. Cook over mediu/medium-high heat for 10 minutes.
• Add the meatballs and pasta. Cook for 10 minutes or until pasta is cooked.
• Remove from heat and stir in parsley. Transfer to serving bowls, and if you like sprinkle a bit more grated Parmesan cheese. If you like heat, add some crushed pepper flakes. Enjoy!

TOMATO SOUP MEATBALLS

Steps:

• Place all ingredients in a crockpot over low heat for 4-6 hours.

TOMATO SOUP WITH CHICKEN MEATBALLS

Steps:

• Place chicken mince, green onion, parsley, parmesan, salt and pepper in a bowl and mix well.
• Make small meatballs, with about 1 teaspoon mix per meatball.
• Refridgerate meatballs for 5 minutes (or make a few hours ahead).
• Place stock and puree in saucepan and simmer for 4 minutes.
• Add macaroni and meatballs and cook 10 minutes, until pasta is al dente and meatballs are cooked through.
• Serve with crusty garlic bread and sprinkled with extra parsley and parmesan.

BELGIAN TOMATO MEATBALL SOUP (TOMATENSOEP MET BALLEKES)

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.

PORCUPINE MEATBALLS II

Steps:

• In a medium mixing bowl, combine the tomato soup and the water. Mix thoroughly and set aside.
• In a large mixing bowl, combine the ground beef, instant rice, onion, salt, pepper and 1/2 cup of the soup mixture. Mix thoroughly, and shape into 1 inch balls.
• Place meatballs in a large skillet over medium heat. Pour in the remaining soup mixture and bring to a boil. Simmer for 15 to 20 minutes or until meatballs are thoroughly browned and rice is cooked.