Meatball and pasta tomato soup

Ideas
6 servings
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Beef

By Food24 November 03 2009
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Ingredients (16)

10.00 ml garlic — flakes
820.00 g tomatoes — finely chopped
23.00 ml tomato paste
2.00 stock cube — beef, crumbled
2.00 Litres water — hot
15.00 ml sugar
80.00 ml pasta — elbow macaroni
5.00 ml fresh basil
MEATBALLS
500.00 g beef mince
190.00 ml breadcrumbs — stale
1.00 onion — chopped
5.00 ml garlic and herb seasoning
1.00 eggs — lightly beaten
15.00 ml oil
SOUP
15.00 ml oil
1.00 onion — chopped
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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.



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