Belgian Tomato Meatball Soup Tomatensoep Met Ballekes Recipes

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BELGIAN TOMATO MEATBALL SOUP (TOMATENSOEP MET BALLEKES)



Belgian Tomato Meatball Soup (Tomatensoep Met Ballekes) image

Traditional Meatball Soup - a classic Belgian dish. Use your favourite meatball recipe for this or purchase pre-made tiny meatballs! You can let the raw meatballs poach in the soup or bake them in some butter first and then add them to the soup afterwards. Serve this velvety tomato and meatball soup with a thick slice of bread. Another wonderful June D'Arville recipe. Enjoy!

Provided by Nif_H

Categories     Vegetable

Time 1h30m

Yield 1 pot, 4 serving(s)

Number Of Ingredients 13

1 lb canned chopped tomato (450 g)
4 cups chicken stock, warm (960 ml)
2 large fresh tomatoes
1 medium fresh carrot
1 small onion, chopped
3 medium garlic cloves, chopped
2 tablespoons unsalted butter
1 teaspoon tomato paste
24 tiny meatballs (raw)
2 sprigs fresh rosemary
3 tablespoons fresh parsley, chopped
pepper
salt

Steps:

  • Add 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.

MEATBALL & TOMATO SOUP



Meatball & tomato soup image

Get three of your 5-a-day in one serving with this healthy, low-calorie tomato soup. The addition of meatballs and giant couscous means it's filling, too

Provided by Esther Clark

Categories     Dinner, Lunch, Soup, Starter, Supper

Time 20m

Number Of Ingredients 12

1½ tbsp rapeseed oil
1 onion, finely chopped
2 red peppers, deseeded and sliced
1 garlic clove, crushed
½ tsp chilli flakes
2 x 400g cans chopped tomatoes
100g giant couscous
500ml hot vegetable stock
12 pork meatballs
150g baby spinach
½ small bunch of basil
grated parmesan, to serve (optional)

Steps:

  • Heat the oil in a saucepan. Fry the onion and peppers for 7 mins, then stir through the garlic and chilli flakes and cook for 1 min. Add the tomatoes, giant couscous and veg stock and bring to a simmer.
  • Season to taste, then add the meatballs and spinach. Simmer for 5-7 mins or until cooked through. Ladle into bowls and top with the basil and some parmesan, if you like.

Nutrition Facts : Calories 330 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium

BELGIAN MEATBALLS IN TOMATO SAUCE



Belgian Meatballs in Tomato Sauce image

This is one of the classic Belgian recipes.

Provided by Lynn Clay

Categories     Pork

Time 3h

Number Of Ingredients 20

1 1/4 lb ground beef
1 1/4 lb ground pork
5 clove garlic, minced
1 large shallot, chopped finely
1 medium onion, chopped
1/4 c panko
1/4 c parmesan cheese
1 egg
3 Tbsp flour
2 can(s) 14 oz diced tomatoes
2 Tbsp balsamic vinegar
1 c red wine
2 Tbsp worcestershire sauce
2 Tbsp tomato paste
1 Tbsp fine sugar
1 tsp dried basil
4 bay leaves
3 cloves
olive oil, extra virgin
salt and pepper

Steps:

  • 1. Heat 2 T oil in a skillet over medium heat. Add shallots, 1/2 the garlic, and 1 bay leaf. Season with salt and pepper.
  • 2. Put a lid on the pan and cook the mixture until the shallots are browned. Stir often.
  • 3. Remove the bay leaf and take the pan from the heat and let it cool.
  • 4. Put pork and beef into a large bowl. Add the shallot mixture.and egg. Mix the ingredients together.
  • 5. Add the panko, parmesan, and season with salt and pepper. Mix together.
  • 6. Make the meat mixture into balls about 1 1/2 inches in diameter. Coat the meatballs in the flour.
  • 7. Heat skillet on medium high. Add olive oil to pan. Cook meatballs on all sides until brown, 6-7 minutes. Remove meatballs to a platter as they brown.
  • 8. Lower heat to medium low. Add the bay leaves:, rosemary, chopped onion, cloves and the remaining garlic.
  • 9. Next fry the onion for about 4 minutes. Then add the chopped tomatoes, tomato paste and sugar.
  • 10. Mix together then add the red wine, balsamic vinegar and worcestershire sauce. Season with pepper and salt.
  • 11. Bring the sauce to a rolling boil then lower the heat to medium low. Let simmer for 30-40 minutes with the lid on. Stir often
  • 12. Check the seasoning and add salt, pepper if underseasoned. If the sauce is too bitter or vinegary, add an extra pinch of sugar to reduce that flavor. Stir in the chopped herbs.
  • 13. Add the browned meatballs, Cover and cook the meatball mixture for 10 minutes until meatballs are warmed through.
  • 14. Serve the mearballs over mashed potatoes or noodles with the sauce.

FLUFFSTER'S VERY BEST MEATBALL SOUP



Fluffster's Very Best Meatball Soup image

I adapted this from a recipe from the Food Network, to meet my family's tastes. It's a wonderful soup that will become one of your favorites immediately It freezes beautifully, if there are any leftovers! Don't cut your spinach or basil with a knife, as it will turn the leaves black and not very appealing. Before your soup is done, taste it! This is where you make your final adjustments. Does it need more salt? Does the flavor of the basil come through? Be sure to add any extra spices at this time, not everyone likes the same amount of Italian seasoning, (for example) so season to your taste. This freezes very well. If you freeze soups, always leave at least 1 inch of head-space between your food and the top of the lid.I always buy whole tomatoes and crush them myself. Tyler Florence said that diced tomatoes were flavorless and nearly colorless, I agree! Note: in the Nutritional values, the calories, etc. are given for the WHOLE recipe, not per serving.

Provided by FLUFFSTER

Categories     < 4 Hours

Time 1h10m

Yield 2 qt.

Number Of Ingredients 18

2 tablespoons olive oil
1/2 cup onion, chopped
1/4 cup celery, chopped
3 garlic cloves, chopped
1 small carrot, peeled and chopped
1 (14 1/2 ounce) can whole tomatoes, crushed with your hands, with their juice (remove the tough stem parts)
2 tablespoons tomato paste
2 (14 ounce) cans reduced-sodium beef broth
1/2 teaspoon dried Italian seasoning, plus 3/4 tsp
1/2 teaspoon salt, plus 1/2 teaspoon
3/4 lb ground beef
1/4 lb ground pork
2 large eggs, lightly beaten
1/3 cup finely grated parmesan cheese, plus 1/4 cup, and more for garnish (optional)
1/4 cup Italian seasoned breadcrumbs
1/2 cup ditalini (or other small pasta shape for soups)
3 cups baby spinach leaves, torn into small pieces
3 tbsp.fresh basil leaves, torn into small pieces

Steps:

  • Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion, celery, and carrot to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add crushed tomatoes and their juices, beef broth, tomato paste, 1/2 teaspoons of Italian seasoning, and 1/2 teaspoon of salt and stir to combine. Bring to a low simmer and simmer for 15 minutes.
  • While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground pork, eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoons of the Italian seasoning, and 1/2 teaspoons of the salt and, using clean hands, mix until thoroughly combined.
  • Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands.
  • Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the remaining 1/4 cup grated Parmesan. Simmer for 20 minutes, or until meatballs are cooked through.
  • Add the ditalini and chopped spinach to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.

PORK MEATBALL SOUP (CIORBA DE PERISOARE)



Pork Meatball Soup (Ciorba De Perisoare) image

Tangy Romanian soup that comes in a variety of flavors and variations; perfect for both meat lovers and vegetarians. Take any ciorba recipe and alter it to make a tasty creation all your own. This is especially delicious on a cold day. Ground pork will add a fatty/oily taste to the soup, so no additional oil is needed for this recipe.

Provided by Hungry_for_more

Categories     Pork

Time 2h20m

Yield 10 bowls, 10 serving(s)

Number Of Ingredients 14

2 liters water
1 lb ground pork
1 cup vegetable stock
1 1/2 onions
2 carrots
2 stalks celery
2 zucchini
1 cup lemon juice
1/3 cup flour
1/2 freshly chopped parsley
1 tablespoon freshly chopped dill
2 teaspoons salt
2 teaspoons pepper
1 teaspoon chili powder

Steps:

  • Place ground pork in a bowl and add 1/2 cup chopped onion.
  • Add flour, dill, 1 tsp salt, 1 tsp pepper, 1 tsp chili powder and mix into meat.
  • After mixing well, shape meat into small balls.
  • Bring water to a boil in a large pot.
  • Add meatballs and vegetable stock and turn heat down to medium. Boil for about 1 and 1/2 hours or until meatballs are no longer pink inside.
  • Add chopped celery, carrots, lemon juice, 1 cup chopped onion, and zucchini and cook an additional 30 minutes.
  • Turn off heat and add chopped parsley. Serve with a spoon of sour cream.

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