My Dad was a brilliant cook and he was always great at making his own food. Dad would normally make meatballs from scratch. He would smother them in a tomato sauce and we would eat these with spaghetti. It was one of my favourite meals as a child. Even my brother, who was a very fussy eater like my son, loved this meal. Neither of us complained when my Dad served this one for dinner.
As much as I love meatballs in a tomato sauce I also enjoy experimenting with recipes. I love to turn an old recipe into a new one. Therefore I decided to turn my meatball recipe into a soup. I had a lot of chicken broth in the freezer that needed eating up so I thought I’d make a meatball soup. I felt a bit guilty changing my dear old dads recipe but I’m sure he would forgive me if he tasted this dish. The results were amazing and one I hope you enjoy too.
Do you love meatballs and if so, do you have a favourite? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp knife
- Chopping board
- Mixing bowl
- Large saucepan
- Baking tray
- Stirring spoon
Ingredients for the Meatballs
- Ground flaxseed x 4 tbsp
- Water x 4 tbsp maybe more
- Mince or ground beef x 500g
- Dried mixed herbs x 1 tsp
- Salt and pepper to taste
Method for the Meatballs
- Preheat the oven to 200°C or gas mark 5.
- Measure the flaxseed and add enough water to cover it completely.
- You may need more water or a little bit less depending on how big or small your flaxseed tablespoon portions.
- Leave to soak through for 5 minutes or so.
- Add the mince or ground beef to a mixing bowl and sprinkle over the dried mixed herbs.
- Next add salt and pepper to your tastes and start to mix these ingredients together.
- Scrunch the meat and other ingredients in your hands until everything is mixed together.
- Divide the mixture into four parts.
- Then divide those four parts into four balls by rolling a piece of the meat mixture between your hands.
- Wet your hands to stop any mixture sticking to them.
- Place the meatballs into a baking tray.
- Put into the oven for about 25 – 30 minutes or until golden brown.
- Remove the meatballs and place them in the soup if it’s cooked.
- Then serve ad enjoy.
Ingredients for the Soup
- Pasta x 300g
- Onion x 1
- Garlic x 2 cloves
- Carrots x 2
- Courgette x 1 large or 2 small
- Red pepper x 1
- Chicken stock x 800 ml
- Tomato puree x 2 tbsp
- Tamari x 2 tbsp
- Dried mixed herbs x 2 tsps
- Salt and pepper to taste
Method for the soup
- Peel, slice and dice the onions.
- Next peel and dice the carrots and courgettes into very small pieces.
- Remove the top from the red pepper and take away the seeds and the stalk.
- Slice and dice the flesh of the pepper.
- Peel the garlic and slice it very thinly.
- Put a large saucepan onto a high heat and add oil to the base.
- When the pan is hot add in the onion and fry until it starts to soften.
- Add in the garlic and fry for a minute or so.
- Then add in the carrots, courgettes and peppers.
- Fry these vegetables for a good 10 minutes.
- All the vegetables need to be very soft.
- If anything starts to stick to the base of the pan add a little bit of water, turn the heat downand continue to fry.
- Once all the ingredients are soft add in the tomato puree and the tamari.
- Fry for another few minutes until all the vegetables are covered in the puree and tamari.
- Pour in the chicken stock and add in the dried mixed herbs
- Sprinkle over salt and pepper to your taste.
- Turn the heat up and bring the saucepan to the boil.
- Once boiling add in the pasta and turn the heat down.
- Leave the pan to simmer for as long as it takes the pasta to cook.
- When the pasta has cooked remove from the heat and add in the meatballs.
- Then serve and enjoy.
Simple Meatballs in a Tomato Pasta Soup was a hit in this house. My husband Howard and son Ted loved this meal. My son told me that the meatballs were the best he had ever tasted. So it’s definitely one to keep for us. The soup could be made in advance of a meal and frozen. So could the meatballs as well. Plus all of ingredients are freezable so you could make double and freeze it for another occasion. However you decide to eat this dish, as always, please enjoy. Thank you xxx