This is a delightful and hearty meatball soup that contains freshly homemade meatballs and freshly chopped vegetables, all simmered in a rich tomato broth. Perfect lunch or dinner served with some freshly baked bread. Oh,la,la!
Course Dinner, Lunch, Main Course, Starter
Cuisine European Cuisine, Mediterranean, Ramona's Cuisine
In a bowl, place the minced beef along with the small finely chopped (or grated) onion, the uncooked and washed rice, salt, pepper and the egg(s) if you chose to use it. Mix all thoroughly and make small bite-size meatballs. Place them on a big plate or a chopping board.
Pour the stock into a pot and bring it to a boil.
Meanwhile, chop the onion finely, and then chop, dice or grate all the washed vegetables. Cut into small cubes or bigger chunks or even grate them if you prefer. Place them all in a large bowl and set them aside.
When the stock is beginning to boil, reduce the heat to medium and gently drop all the meatballs (one by one) with the help of a spoon. Allow them to cook for a few minutes until some foam will gather on the water surface. Remove this foam carefully with a slotted spoon or a skimmer.
Add all the chopped vegetables to the soup and let it cook for about 10 mins.
Add some salt, tomato paste and the chopped tomatoes and allow to cook (uncovered) on medium heat until it starts boiling when you could reduce the heat to low and cook for a further 20-20mins or until it gets a nice deep red colour. Season to taste with salt and pepper.
Place the soup in serving bowls, sprinkle a good pinch of chopped parsley or lovage and serve.
Notes
Salt - if your stock is not low sodium one adjust the salt at the end depending on taste.