Tomato soup with spaghetti and chicken meatballs

Posted by adm On January - 14 - 2012

How to cook Tomato soup with spaghetti and chicken meatballs


  • 1 tbs olive oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, finely sliced
  • 1 tbs tomato spread
  • 2 x 400g cans chopped tomatoes
  • 1.25L (5 cups) chicken strain
  • 500g thin chicken sausages
  • 100g spaghetti, broken into 5cm lengths
  • Basil leaves, grated parmesan and crusty cabbage, to dish

How to:

  • Heat the olive oil in a large saucepan over medium rut. Add the onion and cook for 2-3 proceedings, stirring, until dull. Add the garlic and tomato paste and fudge, stirring, for a promote 1 bit. Add the canned tomatoes and 21/2 cups (625ml) of the chicken strain. Bring to the furuncle, then reduce the heat to low and simmer for 20 minutes while you make the meatballs.

  • For the chicken meatballs, place the unexpended 2 1/2 cups (625ml) chicken stock in a saucepan and bring to the furuncle. Squeeze sausage meat from the casings and form into astir 30 minor (3cm) meatballs. Add the meatballs to the stock and simmer for 10 minutes until cooked through. Remove the meatballs to a plate with a slotted spoonful, then return the stock to the roil. Add the spaghetti and cook until al dente, then drainpipe, discarding the strain.

  • Use a stick blender to blend the soup until smoothen (or blend in batches in a liquidiser, then return to the pan). Add the cooked spaghetti and meatballs to the soup and warm through gently for 5 minutes over low heating.

  • Ladle the soup into bowls, garnish with basil leaves and parmesan, then serve with gelt.

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