Meal Type: Dinner, Entrèe/Appetizer, Lunch, Soup
Diet Type: Gluten free, Low FODMAP, Phase 2 Reintroduce
Cooking Time: Under 1 hour
Diet Type: Gluten free, Low FODMAP, Phase 2 Reintroduce
Cooking Time: Under 1 hour
Prep: 30 mins
Cook: 30 mins
Yields: 4 servings
Who doesn't love tomato soup and meatballs, right? It’s like the soup form of the classic spaghetti and meatballs. This is a perfect weeknight meal that you can impress your family or guests with.
IMPERIAL
METRIC
Ingredients
Meatballs
- 1 lb ground beef
- 3 oz grated parmesan (optional)
- 1 egg
- ½ tsp each dried basil, thyme and oregano
- 1 tsp salt
- ½ tsp pepper
Soup
- 4 cups beef stock
- 14 oz tin diced tomatoes
- 3 cups tomato passata
- 6 scallions, green part only, chopped
- 2 potatoes, cubed
- 1 red pepper, diced
- 2 bay leaves
- Salt
- Pepper
- Handful of parsley, chopped
Method
- Place the beef, parmesan (if using), egg, dried herbs, salt and pepper in a large bowl. Using your hands, mix thoroughly then roll into small balls. Place on a large plate and refrigerate until required.
- In a large soup pot, add the stock, tomatoes, tomato passata, scallions, potatoes, red pepper and bay leaves. Bring to a boil then simmer, covered, for 10 minutes. Slowly lower in the meatballs one by one, then continue simmering for a further 15 minutes or until the meatballs are cooked through and the potato is soft. Taste and season with salt and pepper accordingly.
To Serve
- Divide between 4 bowls and top with chopped parsley.
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