Flavourful meatball and tomato soup to beat the chill
Picture: iStock
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Looking for a quick and budget-friendly dinner idea to keep warm in the chilly weather? This easy tomato soup with pork meatballs is the perfect comfort food for rainy and cold days.
Heat the oil in a saucepan. Fry the onion and peppers for 7 mins, then stir through the garlic and chilli flakes and cook for 1 min. Add the tomatoes, giant couscous and veg stock and bring to a simmer.
Season to taste, then add the meatballs and spinach.
Simmer for 5-7 mins or until cooked through. Ladle into bowls and top with the basil and some parmesan, if you like.
This flavourful soup is ideal to beat the cold rainy days.
Author:Esther Clark / goodFood
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Category:Soups
Method:Simmering
Cuisine:Spanish
Ingredients
Scale
1½ tbsp rapeseed oil
1 onion, finely chopped
2 red peppers, deseeded and sliced
1 garlic clove, crushed
½ tsp chilli flakes
2 x 400g cans chopped tomatoes
100g giant couscous
500ml hot vegetable stock
150g baby spinach
½ small bunch of basil
grated parmesan, to serve (optional)
Instructions
Heat the oil in a saucepan. Fry the onion and peppers for 7 mins, then stir through the garlic and chilli flakes and cook for 1 min. Add the tomatoes, giant couscous and veg stock and bring to a simmer.
Season to taste, then add the meatballs and spinach.
Simmer for 5-7 mins or until cooked through. Ladle into bowls and top with the basil and some parmesan, if you like.
Pork Meatballs
Ingredients
400g pork mince, or use half pork, half beef
1 small red onion or shallot, finely chopped
1 garlic clove, finely grated
50g breadcrumbs
1 egg
½ tbsp vegetable oil
To flavour (optional): 1 tsp tomato purée, 1 tbsp grated parmesan, 1 tsp lemongrass paste or 1 tsp English mustard
Method
Put the mince, onion, garlic, breadcrumbs and egg in a bowl, along with your chosen flavouring. Mix well. Use your hands to fully combine the mixture, squeezing it through your fingers several times.
Form the mixture into 12-14 evenly sized meatballs, roughly the size of a walnut. At this point, you can freeze the meatballs (if the meat wasn’t previously frozen) in a sealed container for up to three months. Defrost completely in the fridge overnight before using.
Heat the oil in a large frying pan over a medium heat and brown the meatballs all over, about 8-10 mins. (You may need to do this in batches.) To fully cook through, reduce the heat and continue to fry, moving around every so often so they don’t burn. For best results, finish cooking in the sauce of your choice.
These homemade pork meatballs will be ready in under 30 minutes.
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Author:Samuel Goldsmith / goodFood
Prep Time:10 min
Cook Time:15 min
Total Time:25 minutes
Category:Pork
Method:Pan frying
Cuisine:Italian
Ingredients
Scale
400g pork mince, or use half pork, half beef
1 small red onion or shallot, finely chopped
1 garlic clove, finely grated
50g breadcrumbs
1 egg
½ tbsp vegetable oil
To flavour (optional): 1 tsp tomato purée, 1 tbsp grated parmesan, 1 tsp lemongrass paste or 1 tsp English mustard
Instructions
Put the mince, onion, garlic, breadcrumbs and egg in a bowl, along with your chosen flavouring. Mix well. Use your hands to fully combine the mixture, squeezing it through your fingers several times.
Form the mixture into 12-14 evenly sized meatballs, roughly the size of a walnut. At this point, you can freeze the meatballs (if the meat wasn’t previously frozen) in a sealed container for up to three months. Defrost completely in the fridge overnight before using.
Heat the oil in a large frying pan over a medium heat and brown the meatballs all over, about 8-10 mins. (You may need to do this in batches.) To fully cook through, reduce the heat and continue to fry, moving around every so often so they don’t burn. For best results, finish cooking in the sauce of your choice.