Full-Bodied Tomato Soup with Crispy Meatball Croutons
An original recipe by Not Quite Nigella
For Soup:
-
1 tablespoon oil
-
1 brown onion, diced
-
2 cloves of garlic, finely sliced
-
2x 400g tins of tomatoes or 800grams of fresh tomatoes blanched, skins removed and chopped
-
140g tin tomato paste
-
1 litre beef or vegetable stock
-
100g orzo (rice shaped pasta)
For meatballs
-
150grams good quality Italian sausages, skins removed
-
1 egg
-
1 garlic clove, finely chopped
-
150grams fresh breadcrumbs
-
salt and pepper
-
2 tablespoons of oil for frying
For Soup
Step 1 - In a large saucepan, heat oil and fry onions on medium heat until clear and soft. Add garlic and cook for 2 minutes. Add tomatoes, tomato paste and beef stock and simmer for 20 minutes.
Step 2 - Meanwhile, shape meatballs into small crouton sized balls by combining all of the ingredients in a bowl and mixing thoroughly with clean hands and then rolling them out in your palm (wetting your hands lightly will mean that they don't stick to your hands as much). Set aside on a tray - you can do these ahead of time and refrigerate if you wish.
Step 3 - When the soup has about 10 minutes to go, add another cup of boiling water and bring it to the boil. Add the orzo and cook it for 5 minutes. The soup will start to thicken with the orzo in it.
Step 4 - While the soup is cooking, in a large frypan heat oil and fry the meatballs in two lots until crispy.
Step 5 - Ladle soup into cups or bowls and dot with Crispy Meatball Croutons.