Cream of Tomato soup with Meatballs
Cream of Tomato soup with Meatballs

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, cream of tomato soup with meatballs. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Cream of Tomato soup with Meatballs is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Cream of Tomato soup with Meatballs is something that I have loved my entire life. They are nice and they look fantastic.

For the meatballs, peel and very finely chop the onion. Mix onion, ground beef, egg, salt, pepper, mustard, oregano and breadcrumbs. Season with salt, pepper and sugar.

To begin with this recipe, we must prepare a few components. You can cook cream of tomato soup with meatballs using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Cream of Tomato soup with Meatballs:
  1. Take 600 ml store-bought soup of your choice(I used cream of tomato)
  2. Take 12 Beef and pork meatballs
  3. Take 1/2 cup broccoli, chopped
  4. Prepare 1/2 cup cauliflower, chopped
  5. Prepare 1/2 Punnet portobello mushrooms
  6. Prepare 2 garlic cloves, chopped finely
  7. Get 4 fresh sage leaves
  8. Prepare 2 tablespoons extra virgin olive oil
  9. Prepare 1 pinch paprika
  10. Get to taste Salt and pepper
  11. Take 1 leek, washed and chopped finely
  12. Get 1 tin cannellini beans, drained from brine
  13. Get 1 cup liquid chicken stock

This grownup, creamy (and dreamy) tomato soup can easily be doubled to feed a larger Stir in ¼ cup cream. Season to taste with I make this in the summer with fresh tomatoes instead of canned and it's a great celebration of tomato season. When they are cooked, put them into an ovenproof dish with the tomato. The secret to perfect meatballs in tomato sauce?

Instructions to make Cream of Tomato soup with Meatballs:
  1. Starting with the meatballs, preheat the oven to 200 degrees C. Add the meatballs to a roasting dish, with 1 tablespoon of extra virgin olive oil, paprika and salt and pepper. Roast in the oven for 25 minutes until golden brown.
  2. In a pot on a medium heat, heat up the olive oil, and add the chopped leek and garlic, then add the sage and mushrooms. Add the beans and stir to combine. Add the veggies and stir.
  3. Add the packet of store bought soup to the pot and bring to the boil. Gradually a little bit of the chicken stock as it cooks and heats up. Add the meatballs to the pot along with any pan juices from the roasting dish, to give it extra flavour. Season with a little salt and pepper.
  4. Serve with a slice of toast with melted cheese on the side.

Adding sour cream and Parmesan to the beef and handling the meatballs lightly. When I made these meatballs in tomato sauce for the first time, my family immediately declared them as "your best ever!" and demanded that I only make these from now. My wife suggested cream of tomato soup and this was my first experience making it. I added a carrot, a clove of garlic, and a stalk of celery to the onion This was a really good cream of tomato soup recipe! I added the milk and allowed it to cook with the tomato mixture before taking it off of the stove.

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