Tomatensoep met Balletjes (Tomatensoep met balletjes)
Overview
Tomatensoep met balletjes is a Flemish tomato soup with tiny meatballs. Ripe tomatoes are cooked with onion, celery, carrot and leek in stock, then blended until smooth and sometimes finished with a little cream or butter. Meanwhile minced pork and beef are mixed with breadcrumbs, egg, nutmeg and parsley and rolled into marble-sized balls, which are poached gently in the hot soup until cooked through. The result is a bright red, smooth and slightly sweet soup full of soft little meatballs. It is served with chopped celery leaves or parsley and fresh bread.
History
Tomatensoep met balletjes is one of the best-loved soups in Belgium, especially in Flanders, and a familiar dish of family lunches, school canteens and parties. The same soup is also popular in the Netherlands. Butchers sell ready-made soup meatballs for it and it is one of the most common soups on supermarket shelves, but many families still roll the little meatballs by hand.
Main ingredients
Tomatoes, minced meat, celery, onion, breadcrumbs, parsley. The soup is built on tomato and vegetable stock and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Tomato soups · More soups from Belgium
Recipe
Method
- 110 min
Soften the onion, celery, carrot and leek in a little butter for 10 minutes.
- 225 min
Add the tomatoes and stock and simmer for 25 minutes, then blend smooth.
- 3
Mix the mince with the breadcrumbs, egg, nutmeg, parsley and salt and roll into small balls.
- 48 min
Drop the balls into the simmering soup and cook for 8 minutes.
- 5
Season and serve with chopped celery leaves.
- ✓
Serve. About 1h 10m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
