Happy Friday guys!
Today I am so happy to have Marie from Not Enough Cinnamon here to share her Italian Meatball Tomato Soup with you guys. Marie was born and raised in Paris, France and now lives in Australia, two places I have always wanted to visit. She shares healthy, easy and delicious recipes on her blog and most of her recipes have no more than 4 or 5 ingredients. She focuses on making cooking easy for the everyday, busy cook which is exactly what I am and I know a lot of you are too.
Her recipes help you learn how to make some of your favorite recipes from scratch with unprocessed ingredients like Homemade Peanut Butter, or these Vietnamese Fresh Spring Rolls, or these yummy Stuffed Portobello Mushrooms with Ricotta, Pesto and Grilled Haloumi. Oh and the other day she really was tempting me with her Peanut Butter and Chocolate Creamy Dip..talk about my weakness!
Hi everybody! My name is Marie and I blog over at Not Enough Cinnamon. I’m so excited to be guest posting on A Cedar Spoon today and give Julia a chance to spend more time with her little one! Thanks Julia for having me 🙂
I like to describe my blog with three simple words: easy, healthy and delicious recipes. And this Italian Meatball Tomato Soup is just that. Don’t be afraid by the long list of ingredients. They are pretty basic and I’m sure you already have most of them in your kitchen. Once you’ve made the meatballs – I reckon this will take you 15 minutes, no more – all you have to do is basically throw the ingredients in the pot, walk away and come back 30 minutes later to a delicious comforting soup.
I was born and raised in Paris, France but a little less than two years ago I moved to Sydney, Australia. Being in the southern hemisphere means that for me, summer just came to an end and winter is dangerously approaching (50F winter, that is). Don’t you worry, I swear I’m not gonna do a full paragraph about the weather… but I know a lot of you are still covered in snow despite the fact that it’s supposed to be spring and as I’m typing this post, a big storm is hitting Sydney. So really, I feel that everybody could benefit from a big bowl of this hearty and warming soup right now. Your whole family will love it – even if the whole family is just you. I don’t have kids yet but I’m pretty sure it would be a big hit with them. This soup is also gluten free and primal, if that’s of any interest to you. Enjoy!Print
- For the meatballs
- 1 lb / 500 g mix of ground veal and pork (50/50)
- 2 eggs
- 1 large garlic clove (or 2 small), minced
- 1/3 cup grated parmesan
- 1/4 cup fresh basil leaves, chopped
- salt to taste
- For the soup
- 2 tsp olive oil, divided
- 1 large onion, chopped
- 3 cups fresh baby spinach leaves
- 3 cups chicken stock
- 3 cups tomato sauce
- 1 14-oz / 400g can crushed tomatoes
- 2 tbsp tomato paste
- 6 tbsp basil pesto
- additional grated parmesan, for serving
- Prepare the meatballs. In a large bowl, add ground meat, eggs, garlic, parmesan, basil and salt. Using your hands, thoroughly mix all the ingredients until combined and well distributed. Form meatballs the size of one tablespoon. You should get about 20 meatballs. To avoid the mixture to be too sticky, keep your hands wet when shaping the meatballs.
- Heat one teaspoon olive oil in a large pot over medium heat. Brown half of the meatballs on each side and remove from the pot. Add another teaspoon of olive oil and repeat. You want to make sure your pot is not too crowded so you can easily flip the meatballs without destroying them.
- In the same pot, add onion and cook 30 seconds, until fragrant. Add spinach and cook just a few seconds until it starts to shrink.
- Transfer the meatballs back to the pot and stir in stock, tomato sauce, diced tomatoes and tomato paste. Cover and simmer on low heat for about 30 minutes or until meatballs are cooked through. Adjust seasoning.
- Serve soup in bowls and add one tablespoon of pesto in each bowl. Top with additional parmesan.
You can use ground beef or turkey for the meatballs[br]You can also add small pasta to the soup. If you do, add 1 cup to the pot 10 minutes (more or less according to package direction) before the soup finishes to cook. [br]This soup is even better the next day.[br]WW Old Points: 9 pts – Points+: 11 pts