Tomato soup with parmesan meatballs

Posted by adm On February - 12 - 2012

How to cook Tomato soup with parmesan meatballs

Ingredients:

  • 750g large cherry tomatoes, halved
  • 80ml (1/3 cup) olive oil
  • 2 x 400g cans whole roma tomatoes
  • 1 onion, finely sliced
  • 2 cloves ail, humiliated
  • 1 red boo's-eye chilly, sown, finely sliced
  • 375ml (1 1/2 cups) chicken strain
  • 1 tbs torn basil leaves
  • Garlic croutons and grated parmesan, to service
  • Parmesan meatballs

  • 1 slice white breadstuff, crust removed
  • 60ml (1/4 cup) milk
  • 80ml (1/3 cup) olive oil
  • 1 small onion, finely shredded
  • 2 cloves ail, finely shredded
  • 150g minced pork
  • 150g minced veau
  • 2 tbs finely chopped flat-leaf parsley
  • 1 egg, lightly beaten
  • 1 tbs tomato spread
  • 1 red shuttlecock's-eye chilly, sown, finely sliced
  • 40g (1/2 cup) finely grated parmesan

How to:

  • Preheat oven to 150C. To roast tomatoes for soup, using your workforce, squeeze cherry tomatoes to remove seeds, then toss with 2 tbs oil in a trough. Place seeded tomatoes, cut-side up, in a roasting pan. Drain canned tomatoes, reserving the liquified. Gently squeeze to remove seeds, then place in the roasting pan. Roast for 45 minutes or until the tomatoes start to brown around edges.

  • Lag, to make meatballs, place bread and milk in a bowl and soak until subdued. Using a branch, mash bread assortment. Rut 1 tbs oil in a frying pan over low warmth, add onion and ail, and cook for 8 minutes or until onion is subdued. Set aside to cool all.

  • Place pork and veal soften, bread assortment, onion mixture and remaining ingredients in a large bowl and flavour. Stir well to compound. Using damp men, scroll 2 teaspoonsful of mixture into balls. Place on a tray, cover with plastic wrap and refrigerate for 30 minutes to tauten.

  • To make soup, heat unexpended 2 tbs oil in a saucepan over low–medium hotness. Add onion, garlic and chilly, cover with a lid, then fake, stirring occasionally, for 10 minutes or until onion is subdued.

  • Add roasted tomatoes, the reserved tomato liquidness, stock and basil to onion mixture and stir to combining. Bring to a simmer, season with salt and peppercorn, then cook for 10 minutes for flavours to modernise. Remove pan from heat and, using a stick liquidizer, carefully blend the soup in the pan until almost smoothen.

  • To cook meatballs, heat odd 60ml (1/4 cup) oil in a non-stick frying pan over medium warmth. Fry meatballs, in 3 batches, turning for 3 minutes or until browned and cooked through. Drain on paper towel.

  • Ladle tomato soup among warm bowls, top with parmesan meatballs, garlic croûtons and grated parmesan, and season with freshly ground black pepper to answer.

  • For dessert: For a grown-up take on milk and cookies, serve almond biscotti or amaretti with an espresso or shot of almond liqueur.

  • Prepare time:40 min.

    Cooking time:30 min.

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