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Tomatoes & Meatball Soup with Toasties

Tomatoes & Meatball Soup with Toasties
Tomatoes & Meatball Soup with Toasties

For this recipe I'm inspired by the Belgian "tomatensoep met ballekes" (in Flemish) or "soupe de tomates aux boulettes"

(in French).


450g. can of chopped tomatoes

4 cups chicken stock (warm)

1 medium carrot (chopped)

1 small onion (chopped)

3 medium garlic cloves (minced)

2 tbsp unsalted butter

1 tsp tomato puree (or paste)

12 small meatballs (raw)

2 sprigs of fresh rosemary

3 tbsp fresh parsley (finely chopped)

Salt & Pepper to raste


  1. Put the butter in a large and high pan. Put it on medium heat until melted. Then add the finely chopped garlic and onion together with the fresh rosemary, add the tomato paste .

  2. Gently fry the garlic and onion for 4 minutes. Then pour in the canned chopped tomatoes and warm chicken stock. Then add the carrots. Season with a little salt and pepper.

  3. Stir the soup again and then cover the pan. Cook the tomato soup until all ingredients are soft.

  4. Remove the rosemary. Then blend or mix the warm tomato soup until it is very smooth.

  5. Add the small meatballs to the soup. Cover the pan again and let them poach in the hot soup for a few minutes until cooked through. Then add the chopped parsley.


  1. 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.

  2. I added some cabbage salad mix on top for a little extra something.

  3. I paired it with some cheese toasties, and I dip them in the soup.




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