Belgian Tomato Meatball Soup (Tomatensoep met Ballekes)
My grandmother used to add some flour in the end because that will thicken it a little but I’m not a huge fan of that I have to say. 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 meatball soup with a thick slice of bread. And a good layer of salted butter spread on it for me, please.
Love this recipe? Then also check out the main course version of this tomato meatball soup: my ‘ballekes in tomatensaus’ or meatballs in tomato sauce, also a Belgian classic!
Another Belgian classic: 'tomatensoep met ballekes' or traditional tomato meatball soup!
- 1 lb canned chopped tomatoes (450 g)
- 4 cups chicken stock (960 ml), warm
- 2 large fresh tomatoes
- 1 medium fresh carrot
- 1 small onion chopped
- 3 medium garlic cloves chopped
- 2 tbsp unsalted butter
- 1 tsp tomato paste
- 24 tiny meatballs (raw)
- 2 sprigs fresh rosemary
- 3 tbsp fresh parsley chopped
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.