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.

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