View source for Tomato soup with meatballs

[[Soups|&lArr; Soups]]

[[File:IMG_2421.jpeg|400px|left]]

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==Ingredients==
;for the soup
:30ml olive oil
:1 large onion, finely chopped
:2 cloves garlic, crushed
:2 carrots, finely chopped
:2 sticks celery, finely chopped
:1-2 potatoes, peeled and chopped
:800g ripe tomatoes, peeled and chopped. (or two tins)
:½ tsp paprika
:1l chicken or vegetable stock, or water
:20g vermicelli (optional - I never do this)
:salt & pepper
:chopped fresh parsley to garnish

;for the meatballs 
:250g minced beef, pork or veal - I usually use 'half om half', 50% beef and 50% pork
:1 egg
:pinch of ground nutmeg
:50g soft white breadcrumbs
:salt & pepper
:herbs, such as sage and thyme - this is not in the recipe, but I think it improves the meatballs considerably

==Method==
#Heat the oil in a large pan.  Sweat the onions for 5 minutes - don't brown. 
#Add the garlic, celery, carrots and potato and cook on very low heat for 10 minutes until vegetables begin to soften.
#Add the tomato purée and cook briefly and then add tomatoes and stock.  Bring to a boil, turn down heat and simmer gently for 30-40 minutes.
#Purée the soup with a food processor, stick blender and pass through a sieve. Season to taste.
#While the soup is cooking make the meatballs. Mix all the ingredients and knead till all homogenous.  Shape into small meatballs, less than 1 cm in diameter, wetting your hands if they get too sticky.
#Reheat the soup, add the meatballs (and vermicelli, if using) and cook for 10 minutes or until the meatballs are cooked.
#Garnish with parsley.

<small>''Dutch & Belgian Food and Cooking'' Janny de Moor and Suzanne Vandyck</small>

<div class="keywords"> dutch Nederlands </div>