Superb Soups

Meatballs, tomatoes and Parmesan soup

Meatballs, tomatoes and Parmesan soup | casaveneracion.com

When I work, my girls sometimes sit beside me and we surf the web together. With Sam, it’s house designs and food. With Alex, it’s movie trailers and food. Yep, food is omnipresent.

It was on one of those occasions while I was browsing Pinterest when Alex came in and started pointing at food photos that excited her. One of them was called tomato basil Parmesan soup, a slow cooker recipe with a stovetop version.

I made my version of the soup today. I cooked the meatballs separately so that the soup remained meatless. See, I intended to set aside a portion for Sam and, after adding the meatballs, a portion for Alex too.

A few notes. The meatballs have to be well-seasoned. I used what was left from the peppers and Italian sausage pasta where I used a modified version of Emeril Lagasse’s  Italian sausage recipe.

See also the post on how to make a roux to make the roux-making portion of this recipe easier to manage.

Meatballs, tomatoes and Parmesan soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Servings: 4 to 6
Author: Connie Veneracion
Ingredients
  • 2 tablespoons olive oil
  • 1/2 kilogram tomatoes diced
  • 2 carrots diced (about 1 c. after cutting)
  • 2 onions diced
  • 6 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1/4 cup roughly chopped sweet basil
  • 8 cups bone broth (meat, chicken or vegetable -- whichever you prefer)
  • salt and pepper to taste
  • pepper to taste
  • 1/4 cup butter
  • 1/4 cup flour
  • 12 to 16 cooked meatballs (steamed, grilled, baked or broiled)
  • 1/2 to 3/4 cup cooked beans
  • 1/2 cup Parmesan cheese plus more to garnish
Instructions
  1. Heat the olive oil in a pot. Saute the tomatoes, carrots, onions and garlic with the oregano and a bit of salt and pepper until the tomatoes soften a little.
  2. Add the basil. Stir.
  3. Pour in the broth. Season with salt and pepper. Bring to the boil, lower the heat and simmer for about 15 minutes.
  4. When the soup has been simmering for 10 minutes, make the roux.
  5. Melt the butter in another pan. Add the flour and stir until smooth. Cook over medium heat for about five minutes, stirring often.
  6. Take a cup of broth from the other pot (it's quite okay if some of the solids get included) and pour into the roux in a thin stream, stirring as you pour. Repeat until the mixture is thin enough to pour.
  7. Pour the roux into the soup. Stir. Add the meatballs and beans. Taste. Add more salt and pepper, as needed.
  8. Simmer for another 10 minutes.
  9. Stir in the Parmesan cheese until melted. Taste and adjust the seasonings one last time before serving.

Meatballs, tomatoes and Parmesan soup

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