1 lb. ground pork or beef (or mix);
1/2 cup white rice;
4 tablespoons extra virgin olive oil;
500 ml. passata (ground tomatoes);
2 cloves garlic, chopped;
1 small onion, chopped;
2 carrots, peeled and diced;
2 stalks of celery, chopped;
1 cup mushrooms, quartered;
1 teaspoon dried basil;
sea salt to taste;
1/4 cup all-purpose flour;
6 cups of water.

Recipe: This is a very simple and delicious recipe. It can be prepared for only 15 minutes, and the cooking time is 30 minutes. Heat the olive oil in a large heavy saucepan and saute the onion and garlic for 2 minutes. Add the carrots, celery and mushrooms and saute for 5 minutes more. Pour the passata and stir well. Let it cook for 2 minutes, and add the water. Bring to a boil. In the meantime, wash and drain the rice. Combine the rice, ground meat and basil together, and mix well. Form meatballs with the mixture, the size of a walnut. Roll each meatball in the flour and drop them one-by-one in the boiling tomato soup. Add about 2 flat teaspoons of sea salt, or according to taste. Reduce the heat and cook the tomato soup covered for about 20-25 minutes more.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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