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Here's another Belgian classic: 'tomatensoep met ballekes' or traditional tomato meatball soup... My favorite soup when I was a child!

Belgian Tomato Meatball Soup

Another Belgian classic: 'tomatensoep met ballekes' or traditional tomato meatball soup!

Course Lunch, Soup, Starter
Cuisine Belgian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Calories per serving 331 kcal

Ingredients

  • 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
  • pepper
  • salt

Instructions

  1. 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.

  2. Here's another Belgian classic: 'tomatensoep met ballekes' or traditional tomato meatball soup... My favorite soup when I was a child!
  3. Gently fry the garlic and onion for 4 minutes. Then pour in the canned chopped tomatoes and warm chicken stock.

  4. Here's another Belgian classic: 'tomatensoep met ballekes' or traditional tomato meatball soup... My favorite soup when I was a child!
  5. Stir and then add the tomato paste. Season with a little pepper and salt.

  6. Here's another Belgian classic: 'tomatensoep met ballekes' or traditional tomato meatball soup... My favorite soup when I was a child!
  7. 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.

  8. Peel and slice the carrot. Also add this to the tomato soup.

  9. Here's another Belgian classic: 'tomatensoep met ballekes' or traditional tomato meatball soup... My favorite soup when I was a child!
  10. 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.

  11. Here's another Belgian classic: 'tomatensoep met ballekes' or traditional tomato meatball soup... My favorite soup when I was a child!
  12. Scoop the tomato meatball soup into bowls and serve hot.

  13. Here's another Belgian classic: 'tomatensoep met ballekes' or traditional tomato meatball soup... My favorite soup when I was a child!