Osso BuccoApril 21, 2015
SLOW COOKED BEEF STEWApril 21, 2015
Tomato and meatball soup
- 410 g tin of tomatoes
- 1000 ml beef stock
- 30 ml tomato paste
- 1 onion - chopped
- 5 ml fresh oregano
- 5 ml fresh thyme
- 10 ml fresh parsley
- 5 ml sugar
- salt and black pepper
- 2 slices of bread
- 500 g beef mince
- 1 small onion
- 60 ml fresh parsley leaves
- 2 eggs - beaten
- 10 ml paprika
- 30 ml fresh basil - chopped
Place the tinned tomatoes, beef stock, tomato paste, onion, oregano, thyme, parsley and sugar in a pot.
Season with salt and pepper and bring to a boil over medium heat.
Reduce the heat and simmer for 15 minutes.
In the meantime, prepare the frikadelle.
Process the bread slices in a food processor until it forms fine crumbs. Mix the bread crumbs with the beef mince.
In the same food processor, process the onion and parsley leaves until finely chopped and add to the mince mixture with the eggs and paprika.
Season the mince mixture with salt and black pepper and form into small meatballs.
Place the meatballs into the tomato soup and simmer for 40 minutes or until the meatballs are cooked through.
Add some fresh basil and serve warm.
Recipe reprinted with permission from Food24