Dutch Tomato Meatball Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat some oil and sauté onions, carrots, and celery until they are softened.
• STEP 2.Add crushed tomatoes, beef broth, and seasonings to the pot. Bring the mixture to a boil.
• STEP 3.Meanwhile, in a bowl, combine ground beef, breadcrumbs, egg, garlic, and herbs. Mix well and shape into small meatballs.
• STEP 4.Carefully drop the meatballs into the boiling soup. Reduce the heat and let the soup simmer for about 20 minutes, or until the meatballs are cooked through.
• STEP 5.Serve the Dutch Tomato Meatball Soup hot, garnished with fresh parsley. Enjoy with crusty bread on the side.

Cooking Tips

• For extra flavor, you can add a splash of Worcestershire sauce or a sprinkle of grated Parmesan cheese to the soup.
• If you prefer a thicker soup, you can add a tablespoon of tomato paste to the broth.
• To make the meatballs more tender, you can soak the breadcrumbs in milk before adding them to the ground beef mixture.

Storage and Serving

• Leftover Dutch Tomato Meatball Soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Serve the reheated soup with a fresh sprinkle of parsley and a side of crusty bread.