READY IN: 1hr 30minsYIELD: 1 pot
INGREDIENTS 1lb canned chopped tomato (450 g) 4cupschicken stock, warm(960 ml) 2largefresh tomatoes 1mediumfresh carrot 1smallonion, chopped 3mediumgarlic cloves, chopped 2tablespoonsunsalted butter 1teaspoontomato paste 24 tiny meatballs (raw) 2sprigsfresh rosemary 3tablespoonsfresh parsley, chopped peppersalt
DIRECTIONSAdd the butter to a large and high pan. Place it over medium heat until melted. Then add the chopped garlic and onion together with the fresh rosemary.Gently fry the garlic and onion for 4 minutes. Then pour in the canned chopped tomatoes and warm chicken stock.Stir and then add the tomato paste. Season with a little pepper and salt.Stir the soup again and then cover the pan. Cook the tomato soup for 8 minutes or until the onion is super soft. In the meantime chop the fresh ripe tomatoes up. Once the onion is soft, add the tomatoes.Peel and slice the carrot. Also add this to the tomato soup.Stir and cook for 8 more minutes until the carrot is soft. Remove the rosemary. Then blend or mix the warm tomato soup until it is very smooth. Check the seasoning and add extra pepper or salt to taste. Add the small meatballs to the soup. Cover the pan again and let them poach in the hot soup for 6 minutes until cooked through. Then add the chopped parsley.Scoop the tomato meatball soup into bowls and serve hot.
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