Fresh Tomato And Meatball Soup - cooking recipe
Ingredients
-
2 tbsp olive oil
2 None carrots, chopped
2 None onions, 1 1/2 roughly diced, 1/2 finely diced
1 None leek, trimmed and chopped
2 tbsp tomato paste
2 1/2 lbs ripe tomatoes, peeled and chopped
2 tbsp chopped fresh oregano, plus extra for garnish
1 tsp dried oregano
1 None bay leaf
2 slices bread, lightly toasted
3/4 lb ground beef
1 None egg
4 oz mozzarella ball, quartered
1/4 cup sliced almonds, chopped
3-4 tbsp vegetable oil
Preparation
-
Heat the olive oil in a large saucepan over medium heat. Add the carrots, roughly diced onions and leek and cook for 2-3 mins. Add the tomato paste and stir for 1 min. Stir in the tomatoes, fresh oregano, dried oregano and bay leaf. Add 6 cups water and season with salt and pepper. Bring to the boil, then reduce heat, cover and simmer for 1 hour.
Soak the toasted bread in cold water for a few mins. Squeeze out the excess liquid, then place in a large bowl. Add the ground beef, finely diced onion and egg and mix thoroughly. Divide the mixture into four equal portions and shape into flat meatballs. Press 1 mozzarella quarter into the center of each meatball, sealing it inside. Roll the meatballs in the almonds.
Heat the vegetable oil in a large nonstick skillet, add the meatballs and fry for 12-15 mins until browned and cooked through, turning. Meanwhile, remove the bay leaf from the soup. Transfer the soup to a blender and puree until smooth. Reheat the soup, then divide among four bowls and add a meatballs to each. Garnish with oregano and serve.
Leave a comment