Creado con IA
Beef Meatball and Vegetable Tomato Soup
50 min 458 kcal por ración Media
Ingredientes
4 Raciones
- Raw lean ground beef400 g
- Large egg1 large egg
- Onion, diced200 g
- Tomatoes, chopped600 g
- Garlic, minced12 g
- Plain breadcrumbs50 g
- Low-sodium beef stock1200 ml
- Carrots, sliced300 g
- Zucchini, diced300 g
- Olive oil15 ml
- Fresh mixed herbs, chopped10 g
Preparación
- 1
Place the ground beef, egg, breadcrumbs, half of the diced onion, half of the minced garlic, and half of the chopped mixed herbs in a large bowl. Mix gently until evenly combined.
- 2
Shape the beef mixture into small meatballs approximately 3 cm in diameter.
- 3
Heat the olive oil in a large soup pot over medium-high heat. Add the meatballs in batches and brown them for 4–5 minutes, turning occasionally. Transfer the browned meatballs to a plate; they will finish cooking in the soup.
- 4
Add the remaining onion to the same pot and cook over medium heat for 4–5 minutes, stirring occasionally, until softened.
- 5
Add the remaining garlic and cook for 30 seconds, stirring continuously.
- 6
Add the chopped tomatoes, beef stock, and sliced carrots. Stir well and bring the soup to a boil.
- 7
Reduce the heat to a gentle simmer. Return the meatballs to the pot, cover partially, and simmer for 15 minutes.
- 8
Add the diced zucchini and simmer uncovered for another 8–10 minutes, or until the vegetables are tender and the meatballs are fully cooked. The centers of the meatballs should reach at least 71°C.
