Tomato Soup with Meatballs
Soups • Spanish
Description
Tomato soup with meatballs
Ingredients
- Chicken Broth 0 qt
- Spiced Tomato Juice 0 qt
- Garlic 2 cloves
- Bay leaf 4 pieces
- Onion 2 pieces
- Chicken Egg 1 piece
- Chopped Sage Leaves to taste
- Spices to taste
- Salt to taste
- Lean Beef 10 oz
- Potato 2 pieces
- Carrot 1 piece
- Canned Baby Beets 1 can
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cook the broth using meat (I used turkey).
Step 2
Meanwhile, pour the tomato juice into a skillet with olive oil. Reduce slightly, then add the minced garlic, bay leaf, pepper, and salt to taste. Cook for another 1-2 minutes, then turn off the heat and cover with a lid.
Step 3
After 1 hour of simmering the broth, remove the meat. In a large bowl, place the minced meat, finely chop an onion and add it to the bowl, crack in a raw egg, and chop a bunch of herbs (I used parsley, but dill or cilantro can also be used). Mix everything thoroughly, season with salt and pepper to taste, and shape the mixture into small meatballs. Drop the meatballs one by one into the boiling water, add whole peppercorns and a bay leaf. Skim off any foam that forms.
Step 4
When the meatballs float to the surface, cut the meat and return it to the broth. Peel, wash, and chop the potatoes, then add them to the broth and cook until done. Fresh beans are recommended (not dried), and they should be soaked in water. I, on the other hand, used canned white beans in their own juice — drain the juice, rinse the beans, and place them in a bowl. Grate 1 carrot on a coarse grater and slice 1 onion into half-moons, sauté them in olive oil, and add them to the broth.
Step 5
Finally, add the reduced tomato juice, beans, and spices. Once it comes to a boil, turn off the heat. Let the soup steep for 20–30 minutes.
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