Tomato soup with meatballs
8 servings
120 minutes
Tomato soup with meatballs is a hearty and aromatic dish of Spanish cuisine that combines rich tomato flavor with the tenderness of meatballs. Historically, such soups were popular among Spanish peasants who used available ingredients to create nutritious and easy-to-make dishes. The tomato base gives the soup a slight acidity that is softened by spices and the creamy taste of the meatballs. White beans add texture and make the soup more nourishing. Olive oil and garlic enhance the aroma, creating a cozy home-cooked feel. This soup warms wonderfully on cool evenings, and its rich flavor develops even better after steeping. It is recommended to serve with crispy baguette or fresh herbs, highlighting its Mediterranean character.
1
Cook broth with meat (I had turkey).
- Bouillon: 2 l
2
Meanwhile, pour tomato juice into a pan with olive oil. Simmer a bit, add minced garlic, bay leaf, pepper, and salt to taste. Cook for another 1-2 minutes and turn off the heat, cover with a lid.
- Tomato juice: 1 l
- Garlic: 2 cloves
- Bay leaf: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
3
After 1 hour of boiling the broth, remove the meat. In a large bowl, place the minced meat, finely chop an onion, add a raw egg, and chop a bunch of greens (I used parsley, dill/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 boiling water, add peppercorns and bay leaves. Remove the foam that forms.
- Ground beef: 300 g
- Onion: 2 pieces
- Chicken egg: 1 piece
- Chopped parsley: to taste
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 4 pieces
4
When the meatballs float up, cut the meat and return it to the broth. Peel, wash, and chop the potatoes; add them to the broth and cook until done. Fresh beans are recommended (the dried ones need soaking in water). I 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 rings; fry them in olive oil and add to the broth.
- Ground beef: 300 g
- Bouillon: 2 l
- Potato: 2 pieces
- Canned white beans: 1 jar
- Carrot: 1 piece
- Onion: 2 pieces
- Ground black pepper: to taste
- Salt: to taste
5
At the end, add the concentrated tomato juice, beans, and spices. After boiling, turn off the heat. Let the soup steep for 20-30 minutes.
- Tomato juice: 1 l
- Canned white beans: 1 jar
- Spices: to taste