If tomatoes are in season, you can use fresh tomatoes to create this flavourful soup that's packed with mini meatballs. All you need is some crusty garlic bread to serve. Sit back and watch your whole family gobble this up!
2 people made this
1 tablespoon butter
1 tablespoon olive oil
1 onion, finely chopped
3 cloves of garlic, crushed
1 red chilli pepper, finely chopped
2 (400ml) tins peeled plum tomatoes
2 teaspoons salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon fennel seeds
1/4 teaspoon of oregano
1/2 teaspoon fresh thyme leaves
500g beef mince
120ml single cream
Method Prep:20min › Cook:40min › Ready in:1hr
Heat butter and oil in a large saucepan over medium heat; add onion and cook until softened. Stir in garlic and red chilli. Add tomatoes and season with salt, pepper, fennel seeds, oregano and thyme; simmer soup for 20 minutes over low heat.
Season beef mince with salt and freshly ground black pepper; scoop up 1 teaspoon of mince at a time and form into mini meatballs.
Puree soup with an immersion blender until smooth, adding a little water if soup is too thick; drop in meatballs, one by one; simmer soup for 10 minutes, or until meatballs are cooked through. Stir in cream and serve.