Description
Tomato-based soup with vegetables, pasta, and mini-meatballs.
Ingredients
Scale
For the meatballs
- 1/4 kg ground beef
- 1/2 cup onions, cut finely
- 1 teaspoon garlic, minced
- 1/4 tsp soy sauce
- salt and pepper to taste
- 1 tbsp flour
For the soup
- 1 small onion chopped
- 4 cloves garlic, minced
- 1 carrot peeled and diced
- 1 zucchini, peeled and diced
- about 6 pieces green beans, cut up
- 1/2 cup macaroni pasta (elbow, or any small types)
- 6 ounces tomato paste
- 1 can chopped tomatoes or 5 fresh tomatoes, chopped
- water
- 1/2 tsp sugar
- Salt and black pepper to taste
- Your choice of herbs or 1 tsp Italian herbs
Instructions
- In a bowl and using your hands, mix all the meatball ingredients, except the flour, and shape them into 1/2-inch balls. Roll them in the flour and set aside.
- In a cooking pot, sautee garlic, and onions and stir for a minute. Add vegetables and stir for a couple of minutes, then add tomatoes, herbs, sugar, and water. Let boil.
- Lower the heat and add tomato paste, then stir.
- Simmer until the vegetables are almost done. Slowly, almost one by one, add the meatballs. Do not stir or the meatballs might fall apart. To prevent this, you may opt to fry the meatballs first.
- Simmer for additional 5 minutes (1 minute if the meatballs were pre-fried) and the soup should be ready to serve.
Notes
You can replace vegetables here with your own choice, or add them, to achieve this hearty tomato-based soup.
Keywords: vegetable and meat soup, vegetable and meat soup recipe