There’s nothing like a rustic, chunky, slow roasted tomato soup with a dash of cream. Add mini meatballs and we have one seriously satisfying meal. Parmesan and fresh basil are a must.
Serves:
6
Total Time: +/-
120
mins
Soup
2 packets Rigoletto tomatoes, halved
2 x 500g packets Romanita tomatoes
2 onion, quartered
1 garlic bulb, halved to expose the cloves
2 Tsp (10 ml) dried oregano
a few sprigs of thyme
¼ c (60 ml) olive oil
+- 500 ml beef stock
½ c (125 ml) sour cream or double thick yoghurt
1 c (250 ml) chopped basil leaves
Freshly ground salt and pepper to taste
Meatballs:
450 g lean beef mince
1 Tbs (15 ml) psyllium husk or ½ c (125 ml) fresh breadcrumbs
1 tsp (5 ml) each of salt, pepper and dried oregano
½ c (125 ml) finely grated parmesan cheese
1 large egg
80 ml olive oil
To serve:
Extra basil leaves
Parmesan shavings
Olive oil for drizzling
Preheat the oven to 180°C.
Divide the tomatoes, onion, garlic and herbs into 2 large baking trays. Drizzle with olive oil. Roast for 1 hour. Place the roasted tomatoes, onion and flesh from the garlic as well as the juices in a food processor and blend until as smooth or as chunky as you like.
Meanwhile, mix the meatball ingredients together until compact. Roll into +- 20 small balls. Chill for at least 30 minutes before frying.
Heat the 80 ml of olive oil in a large pot. Brown the meatballs evenly in batches over moderate heat. Be mindful not to fiddle with them too much. Set meatballs aside.
Pour the blended tomato mixture into the same pot and add the stock. Mix until well combined and bring to the boil. Reduce heat and simmer for 5 minutes, add the sour cream and chopped basil.
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