Tomato & Meatball Soup by @dennistheprescott
6 servings
🥩
340 g
Ground beef
🍖
340 g
Ground pork
🍖
340 g
Italian sausage
🧅
1.5
Onion
🧄
7
Garlic cloves
🌿
120 ml
Basil leaves
🍋
1
Lemon zest
🥚
1
Egg
🧀
240 ml
Parmigiano reggiano
🍞
120 ml
Bread crumbs
🧂
Sea salt
🫒
2 tbsp
Olive oil
🌿
1 tbsp
Rosemary
🌿
1 tbsp
Thyme
🫑
2
Bell pepper
🍅
1 tbsp
Tomato paste
🍅
960 ml
Passata
🍲
720 ml
Beef stock
🍝
200 g
Small shell pasta
🥬
90 g
Baby spinach leaves
🌿
60 ml
Pesto
⚫
Black pepper
Combine
Ground beef (80/20)
Ground pork
Italian sausage
In a bowl combine all 3 meats, onion, garlic, basil, lemon zest, egg, parm, breadcrumbs and a generous pinch of salt, and mix well.
Shape
Shape and form into golf-ball sized meatballs.
Heat
Olive oil
Heat a deep pan over medium heat, add the oil, then add the meatballs and brown all over.
SpoonRemove the meatballs with a slotted spoon and set aside.
Add
Onion
Sea salt
Rosemary
Add onion, a pinch of salt, rosemary, thyme and bell pepper, and cook until softened, about 5-7 minutes.
- Add
Tomato paste
Garlic cloves
Add tomato paste and garlic, cook for 2 minutes.
- Add
Passata
Beef stock
Lemon zest
Add the crushed tomatoes, stock, lemon zest, a good pinch of salt, and the meatballs.
SimmerBring to a simmer and cook for about 5 minutes.
- Stir
Small shell pasta
Stir in the pasta and cook until the pasta is al dente.
- Step
- Sea salt
Taste and adjust salt to personal preference.
- Stir
- Baby spinach leaves
Parmigiano Reggiano- Black pepper
Stir in the spinach, parm, and a good crack of black pepper.
Plate
- Black pepper
Pesto- Basil leaves
Plate up, top with more pepper, a dollop of pesto, fresh basil, and an extra heaping helping of parm.
Tomato & Meatball Soup by @dennistheprescott
6 servings
🥩
340 g
Ground beef
🍖
340 g
Ground pork
🍖
340 g
Italian sausage
🧅
1.5
Onion
🧄
7
Garlic cloves
🌿
120 ml
Basil leaves
🍋
1
Lemon zest
🥚
1
Egg
🧀
240 ml
Parmigiano reggiano
🍞
120 ml
Bread crumbs
🧂
Sea salt
🫒
2 tbsp
Olive oil
🌿
1 tbsp
Rosemary
🌿
1 tbsp
Thyme
🫑
2
Bell pepper
🍅
1 tbsp
Tomato paste
🍅
960 ml
Passata
🍲
720 ml
Beef stock
🍝
200 g
Small shell pasta
🥬
90 g
Baby spinach leaves
🌿
60 ml
Pesto
⚫
Black pepper
Preparation Steps
Step 1/12
In a bowl combine all 3 meats, onion, garlic, basil, lemon zest, egg, parm, breadcrumbs and a generous pinch of salt, and mix well.
Step 2/12
Shape and form into golf-ball sized meatballs.
Step 3/12
Heat a deep pan over medium heat, add the oil, then add the meatballs and brown all over.
Step 4/12
Remove the meatballs with a slotted spoon and set aside.
Step 5/12
Add onion, a pinch of salt, rosemary, thyme and bell pepper, and cook until softened, about 5-7 minutes.
Step 6/12
Add tomato paste and garlic, cook for 2 minutes.
Step 7/12
Add the crushed tomatoes, stock, lemon zest, a good pinch of salt, and the meatballs.
Step 8/12
Bring to a simmer and cook for about 5 minutes.
Step 9/12
Stir in the pasta and cook until the pasta is al dente.
Step 10/12
Taste and adjust salt to personal preference.
Step 11/12
Stir in the spinach, parm, and a good crack of black pepper.
Step 12/12
Plate up, top with more pepper, a dollop of pesto, fresh basil, and an extra heaping helping of parm.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
520 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
25 minutes
Cooking
25 minutes
Overall
50 minutes
Difficulty
Level
Hard (3/4)
Steps
12 steps
Equipments
Utensils
Appliances
to inform
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@dennistheprescott
Origin
Cuisine
Italian-American
Geographic
Italy, Europe
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos