Meatballs, tomatoes and Parmesan soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 to 6
Author Connie Veneracion


  • 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


  • 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.
  • Add the basil. Stir.
  • Pour in the broth. Season with salt and pepper. Bring to the boil, lower the heat and simmer for about 15 minutes.
  • When the soup has been simmering for 10 minutes, make the roux.
  • Melt the butter in another pan. Add the flour and stir until smooth. Cook over medium heat for about five minutes, stirring often.
  • 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.
  • Pour the roux into the soup. Stir. Add the meatballs and beans. Taste. Add more salt and pepper, as needed.
  • Simmer for another 10 minutes.
  • Stir in the Parmesan cheese until melted. Taste and adjust the seasonings one last time before serving.