Best 3 Belgian Tomato Meatball Soup Tomatensoep Met Ballekes Recipes
In the culinary world, few dishes are as comforting and universally beloved as soup. And among the vast array of soups, Belgian tomato meatball soup, also known as "tomatensoep met ballekes" in Dutch, stands out as a true masterpiece. This hearty and flavorful soup is a symphony of fresh tomatoes, savory meatballs, and a rich, flavorful broth that warms the soul. With its vibrant red color and enticing aroma, Belgian tomato meatball soup is a feast for the eyes and the taste buds. Whether you're looking for a cozy meal on a chilly day or a dish to impress your dinner guests, this classic Belgian soup is sure to delight. This article presents two variations of this beloved dish: a traditional version made with beef and pork meatballs and a vegetarian version featuring flavorful lentil and vegetable meatballs. Both recipes are easy to follow and packed with simple, wholesome ingredients, making them perfect for home cooks of all skill levels. So, gather your ingredients, put on your apron, and embark on a culinary journey to savor the delights of Belgian tomato meatball soup.
Within this article, you'll find two distinctive yet equally delectable versions of Belgian tomato meatball soup. First, the traditional beef and pork meatball soup embodies the classic flavors of this cherished dish. This recipe guides you through the process of crafting succulent meatballs using a blend of ground beef and pork, seasoned with a harmonious balance of herbs and spices. As the meatballs simmer in a rich tomato broth infused with the essence of fresh vegetables, your kitchen will be filled with an irresistible aroma.
Next, the vegetarian lentil and vegetable meatball soup offers a delightful twist on the traditional recipe. This meatless version features a colorful array of vegetables, including carrots, celery, and spinach, along with protein-packed lentils. The result is a hearty and flavorful soup that caters to vegetarians and meat-lovers alike. The lentil and vegetable meatballs, bound together with oats and seasoned with a medley of herbs, provide a satisfying texture and a boost of plant-based protein.
BELGIAN TOMATO MEATBALL SOUP (TOMATENSOEP MET BALLEKES)
Traditional Meatball Soup - a classic Belgian dish. Use your favourite meatball recipe for this or purchase pre-made tiny meatballs! You can let the raw meatballs poach in the soup or bake them in some butter first and then add them to the soup afterwards. Serve this velvety tomato and meatball soup with a thick slice of bread. Another wonderful June D'Arville recipe. Enjoy!
Provided by Nif_H
Categories Vegetable
Time 1h30m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 13
Steps:
- Add the butter to a large and high pan. Place it over medium heat until melted. Then add the chopped garlic and onion together with the fresh rosemary.
- Gently fry the garlic and onion for 4 minutes. Then pour in the canned chopped tomatoes and warm chicken stock.
- Stir and then add the tomato paste. Season with a little pepper and salt.
- Stir the soup again and then cover the pan. Cook the tomato soup for 8 minutes or until the onion is super soft. In the meantime chop the fresh ripe tomatoes up. Once the onion is soft, add the tomatoes.
- Peel and slice the carrot. Also add this to the tomato soup.
- Stir and cook for 8 more minutes until the carrot is soft. Remove the rosemary. Then blend or mix the warm tomato soup until it is very smooth. Check the seasoning and add extra pepper or salt to taste. Add the small meatballs to the soup. Cover the pan again and let them poach in the hot soup for 6 minutes until cooked through. Then add the chopped parsley.
- Scoop the tomato meatball soup into bowls and serve hot.
BELGIAN MEATBALLS IN TOMATO SAUCE
This is one of the classic Belgian recipes.
Provided by Lynn Clay
Categories Pork
Time 3h
Number Of Ingredients 20
Steps:
- 1. Heat 2 T oil in a skillet over medium heat. Add shallots, 1/2 the garlic, and 1 bay leaf. Season with salt and pepper.
- 2. Put a lid on the pan and cook the mixture until the shallots are browned. Stir often.
- 3. Remove the bay leaf and take the pan from the heat and let it cool.
- 4. Put pork and beef into a large bowl. Add the shallot mixture.and egg. Mix the ingredients together.
- 5. Add the panko, parmesan, and season with salt and pepper. Mix together.
- 6. Make the meat mixture into balls about 1 1/2 inches in diameter. Coat the meatballs in the flour.
- 7. Heat skillet on medium high. Add olive oil to pan. Cook meatballs on all sides until brown, 6-7 minutes. Remove meatballs to a platter as they brown.
- 8. Lower heat to medium low. Add the bay leaves:, rosemary, chopped onion, cloves and the remaining garlic.
- 9. Next fry the onion for about 4 minutes. Then add the chopped tomatoes, tomato paste and sugar.
- 10. Mix together then add the red wine, balsamic vinegar and worcestershire sauce. Season with pepper and salt.
- 11. Bring the sauce to a rolling boil then lower the heat to medium low. Let simmer for 30-40 minutes with the lid on. Stir often
- 12. Check the seasoning and add salt, pepper if underseasoned. If the sauce is too bitter or vinegary, add an extra pinch of sugar to reduce that flavor. Stir in the chopped herbs.
- 13. Add the browned meatballs, Cover and cook the meatball mixture for 10 minutes until meatballs are warmed through.
- 14. Serve the mearballs over mashed potatoes or noodles with the sauce.
MEATBALL & TOMATO SOUP
Get three of your 5-a-day in one serving with this healthy, low-calorie tomato soup. The addition of meatballs and giant couscous means it's filling, too
Provided by Esther Clark
Categories Dinner, Lunch, Soup, Starter, Supper
Time 20m
Number Of Ingredients 12
Steps:
- Heat the oil in a saucepan. Fry the onion and peppers for 7 mins, then stir through the garlic and chilli flakes and cook for 1 min. Add the tomatoes, giant couscous and veg stock and bring to a simmer.
- Season to taste, then add the meatballs and spinach. Simmer for 5-7 mins or until cooked through. Ladle into bowls and top with the basil and some parmesan, if you like.
Nutrition Facts : Calories 330 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium
Tips for Making Belgian Tomato Meatball Soup:
- Use ripe, flavorful tomatoes. This will give your soup the best flavor. If you can, use fresh tomatoes from your garden or a local farmer's market.
- Brown the meatballs before adding them to the soup. This will help to develop their flavor and prevent them from becoming tough.
- Use a good quality beef broth. This will also help to give your soup a rich flavor. If you don't have any beef broth on hand, you can use chicken broth or vegetable broth.
- Add vegetables to the soup. This will help to make it more nutritious and flavorful. Some good vegetables to add to tomato soup include carrots, celery, onions, and potatoes.
- Season the soup to taste. This means adding salt, pepper, and other spices until the soup tastes just the way you like it.
- Serve the soup with a dollop of sour cream or yogurt. This will help to add a bit of richness and creaminess to the soup.
Conclusion:
Belgian tomato meatball soup is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and flavorful soup, give Belgian tomato meatball soup a try. You won't be disappointed!
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