Tomato Soup with Meatballs

Soups | Spanish cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Tomato soup with meatballs

Ingredients

Chicken Broth - 2 qt
Spiced Tomato Juice - 1 qt
Garlic - 2 cloves
Bay leaf - 4 pieces
Onion - 2 pieces
Chicken Egg - 1 piece
Chopped Sage Leaves - to taste
Spices - to taste
Salt - to taste
Lean Beef - 10.6 oz
Potato - 2 pieces
Carrot - 1 piece
Canned Baby Beets - 1 can
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cook the broth using meat (I used turkey).

Step 2

Meanwhile, pour the tomato juice into a skillet with olive oil. Reduce slightly, then add the minced garlic, bay leaf, pepper, and salt to taste. Cook for another 1-2 minutes, then turn off the heat and cover with a lid.

Step 3

After 1 hour of simmering the broth, remove the meat. In a large bowl, place the minced meat, finely chop an onion and add it to the bowl, crack in a raw egg, and chop a bunch of herbs (I used parsley, but dill or cilantro can also be used). Mix everything thoroughly, season with salt and pepper to taste, and shape the mixture into small meatballs. Drop the meatballs one by one into the boiling water, add whole peppercorns and a bay leaf. Skim off any foam that forms.

Step 4

When the meatballs float to the surface, cut the meat and return it to the broth. Peel, wash, and chop the potatoes, then add them to the broth and cook until done. Fresh beans are recommended (not dried), and they should be soaked in water. I, on the other hand, used canned white beans in their own juice — drain the juice, rinse the beans, and place them in a bowl. Grate 1 carrot on a coarse grater and slice 1 onion into half-moons, sauté them in olive oil, and add them to the broth.