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The ingredients needed to cook Cream of Tomato soup with Meatballs:
- Prepare 600 ml store-bought soup of your choice(I used cream of tomato)
- Get 12 Beef and pork meatballs
- Take 1/2 cup broccoli, chopped
- You need 1/2 cup cauliflower, chopped
- Take 1/2 Punnet portobello mushrooms
- Use 2 garlic cloves, chopped finely
- Get 4 fresh sage leaves
- Prepare 2 tablespoons extra virgin olive oil
- Use 1 pinch paprika
- You need to taste Salt and pepper
- Use 1 leek, washed and chopped finely
- You need 1 tin cannellini beans, drained from brine
- Provide 1 cup liquid chicken stock
Steps to make Cream of Tomato soup with Meatballs:
- Starting with the meatballs, preheat the oven to 200 degrees C. Add the meatballs to a roasting dish, with 1 tablespoon of extra virgin olive oil, paprika and salt and pepper. Roast in the oven for 25 minutes until golden brown.
- In a pot on a medium heat, heat up the olive oil, and add the chopped leek and garlic, then add the sage and mushrooms. Add the beans and stir to combine. Add the veggies and stir.
- Add the packet of store bought soup to the pot and bring to the boil. Gradually a little bit of the chicken stock as it cooks and heats up. Add the meatballs to the pot along with any pan juices from the roasting dish, to give it extra flavour. Season with a little salt and pepper.
- Serve with a slice of toast with melted cheese on the side.
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