in Italy, Soup Recipes

Quick tomato soup with meatballs

Spread the love

Ingredients for 4 servings:

  • 400 g zucchini
  • 3 cloves garlic
  • 2 tbsp olive oil
  • 1 tube(s) Tomato paste
  • Salt and sugar to taste
  • 2 tbsp Italian herbs
  • Cayenne pepper
  • Wheat flakes
  • 400 g beefsteak(s) – Mett
  • 2 eggs
  • 2 tbsp parsley, chopped, flat
  • 1 tsp thyme
  • 1 liter tomato juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Roughly dice the zucchini. Sauté the finely diced onion and garlic in oil until translucent. Add the tomato paste and juice, spices, and zucchini; cover and simmer for about 10 minutes. Mix the wheat flakes, ground beef, eggs, parsley, and thyme into a meatball dough, season with salt and cayenne pepper. Form the dough into small meatballs, bring to a boil in salted water, and let the balls simmer for 10 minutes. Season the tomato soup to taste and garnish with drained meatballs.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Fig and mascarpone fan cake

Fish ragout with vegetables