Tomato Soup with Zesty Meatballs

As the East coast of Australia braces for a battering of raion over the coming days, it’s a great time to try a new soup recipe.

This tomato soup recipe is delightfully yummy, and can be made as a vegetarian meal with meat-free mince, or a vegan meal using coconut cream rather than regular cream to serve, vegetable stock rather than beef stock, and coconut cream rather than regular cream.

Serves 12.

Ingredients:

FOR THE SOUP

• 2 onions and garlic clove diced
• 2 tins of chopped Italian tomatoes
• 3 cups beef stock, swap this out for vegetable stock for a vegan alternative
• 4 fresh bay leaves
• 1/2 tbsp sugar
• salt and pepper
• cream or coconut cream, to serve

FOR THE MEATBALLS

• 200gms lean mince, or meat-free mince
• 1/2 onion finely diced
• t tsp salsa
• finely grated zest of 1 lemon
• salt and pepper

Method:

SOUP:

1. Saute onions and garlic in oil until translucent
2. Add lightly crushed tomatoes, bay leaves and beef stock
3. Simmer for 30 minutes
4. Stir in sugar and season with salt and pepper, and keep warm on the lowest stove setting until meatballs are ready.

MEATBALLS:

1. Mix all ingredients together and form into compact meatballs.
2. Pan fry until nicely browned all over.
3. Place 3-4 meatballs in the centre of each bowl of chunky soup.
4. Drizzle with cream or coconut cream to serve.

I enjoy this tasty soup with some crusty buttered bread also. Yum!