Cream of Tomato soup with Meatballs

Name: How to cook Cream of Tomato soup with Meatballs - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-4 servings
Cuisine: Us

Introduce

Chef :

Dominique Solomon

Cream of Tomato soup with Meatballs

This is my current go to recipe for winter. It’s warm and so filling! You can use any store-bought soup you wish and make it your own.

Ingredient

Food ration :

2-4 servings

Cooking time :

30 minutes

600 ml

store-bought soup of your choice(I used cream of tomato)

leek, washed and chopped finely

1 tin

cannellini beans, drained from brine

1 cup

Cooking instructions

* Step 1

Starting with the meatballs, preheat the oven to 200 degrees C. Add the meatballs to a roasting dish, with 1 tablespoon of extra virgin olive oil, paprika and salt and pepper. Roast in the oven for 25 minutes until golden brown.

* Step 2

In a pot on a medium heat, heat up the olive oil, and add the chopped leek and garlic, then add the sage and mushrooms. Add the beans and stir to combine. Add the veggies and stir.

* Step 3

Add the packet of store bought soup to the pot and bring to the boil. Gradually a little bit of the chicken stock as it cooks and heats up. Add the meatballs to the pot along with any pan juices from the roasting dish, to give it extra flavour. Season with a little salt and pepper.