Tomato Soup with Vegetables and Meatballs
by Editorial Staff
Thick, aromatic tomato soup with zucchini, bell peppers, and meatballs – a bright dish with a rich taste.
Ingredients
- Minced meat – 300 g
- Zucchini – 450 g
- Tomatoes – 200 g
- Potatoes – 280 g
- Bulgarian pepper – 1 pc.
- Bulb onions – 1 pc.
- Carrots – 1 pc.
- Garlic – 1 clove
- Egg – 1 pc.
- Bread crumbs (bread crumbs) – 4 tbsp
- Tomato paste – 1 tbsp
- Dried basil – 1 teaspoon
- Ground black pepper – to taste
- Salt to taste
- Vegetable oil – for frying
- Water – 800 ml
Directions
- Prepare ingredients.
- Mash the minced meat with a fork, add the egg, salt, and freshly ground pepper. Mix.
- Add bread crumbs (or bread crumbs). Knead the minced meat well with your hands.
- Shape the minced meat into small meatballs.
- Heat vegetable oil in a frying pan. Arrange the meatballs and fry quickly, shaking the pan occasionally to cook on all sides.
- Remove the skin from the tomatoes.
- Peel the onions and garlic. Set aside half of the onion. Cut the remaining half of the onion and the tomatoes into cubes. Chop the garlic.
- Heat vegetable oil in a frying pan and fry the onion until transparent, season with salt and pepper. Add garlic to the onion and fry for another 30 seconds, until a characteristic smell appears. It is important that the garlic and onions do not burn.
- Add tomatoes and dried basil (or other herbs to taste) to the skillet.
- Add tomato paste, stir and simmer over medium heat, uncovered, for 7-8 minutes (until the liquid evaporates).
- Peel the zucchini, carrots, and bell peppers.
Dice the zucchini, carrots, and the previously set half of the onion. Cut the bell peppers into pieces. - Heat vegetable oil in a cauldron or thick-walled saucepan and fry the onion for 1-2 minutes. Then add carrots and fry for 5 minutes. Then add the courgette and bell pepper and fry for another 5-7 minutes.
- Peel potatoes and cut into cubes.
Add potatoes to the pan with the rest of the vegetables. - Pour vegetables with hot water and bring to a boil. Cover saucepan and reduce heat to low. Cook for 15-20 minutes.
- Then add the fried meatballs to the soup. Cook for another 5-7 minutes.
- Finally, put the tomato dressing in the soup, stir.
- Cook the tomato soup with vegetables and meatballs covered for another 5-7 minutes. Remove the pan from the heat.
Delicious, thick, and aromatic tomato soup with meatballs is ready!
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