Meatball and pasta tomato soup


Ingredients 18
Servings 6
Time

Ingredients

  • 10
    ml
    garlic flakes
  • 820
    g
    tomatoes, finely chopped
  • 23
    ml
    tomato paste
  • 2
    beef stock cubes, crumbled
  • 2
    Litres
    hot water
  • 15
    ml
    sugar
  • 80
    ml
    elbow macaroni
  • 5
    ml
    basil
  • MEATBALLS
  • 500
    g
    mince
  • 190
    ml
    stale breadcrumbs
  • 1
    onion, chopped
  • 5
    ml
    garlic and herb seasoning
  • 1
    egg, lightly beaten
  • 15
    ml
    oil
  • SOUP
  • 15
    ml
    oil
  • 1
    onion, chopped
 

Method

 
Cook onion and garlic flakes (soaked for 10 minutes, then drained) in oil until onion is soft. Add tomatoes, tomato paste, stock cubes, water and sugar and blend well. Bring to the boil and simmer covered for 15 minutes. Combine all meatball ingredients, except the oil, and roll into small balls. Brown the meatballs in the oil and, when cooked through, drain. Add elbow macaroni and meatballs to soup, boil uncovered until pasta is tender. Stir in the basil and simmer for five minutes. Serves 6.
 

Read more on: soup  |  beef
 

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