Tomato Soup With Veal Meatballs
A hearty, flavorful tomato soup with tender veal meatballs, perfect for comforting meals and suitable for family dinners or casual gatherings.
Ingredients
- 2 Tbsp. olive oil ⓘ
- 1 medium carrot, peeled and chopped ⓘ
- 1 medium yellow onion, finely chopped ⓘ
- 1 stalk celery, finely chopped ⓘ
- 1 Tbsp. minced parsley ⓘ
- 2 lb. ripe plump tomatoes, peeled, cored, seeded and chopped ⓘ
- 3/4 tsp. salt ⓘ
- 1/4 c. all-purpose flour ⓘ
- 5 oz. vermicelli, broken ⓘ
- 28 oz. crushed tomatoes ⓘ
- 2 qt. chicken stock ⓘ
- 2 slices white bread, without crusts ⓘ
- 1/2 c. milk ⓘ
- 1/2 lb. ground veal shoulder ⓘ
- 1 Tbsp. unsalted butter ⓘ
- 2 shallots ⓘ
- 4 green onions, minced ⓘ
- 2 egg yolks ⓘ
Instructions
- Heat olive oil in a large stock pot over moderate heat for 1 minute.
- Add chopped carrot, onion, and minced parsley. Reduce heat to low.
- Cook, uncovered, until vegetables are soft, about 10 minutes.
- Add chopped tomatoes and chicken stock to the pot.
- Bring the mixture to a boil.
- Lower the heat, cover, and simmer for 1 hour.
Tips & Substitutions
For a creamier texture, blend a portion of the soup before adding the meatballs. If you don't have veal, ground turkey or chicken can be used as a substitute. Adding a pinch of red pepper flakes can enhance the flavor profile. Fresh basil or oregano can also be incorporated for additional depth, especially if you enjoy Mediterranean recipes.
Serving Suggestions
Serve the tomato soup hot, garnished with fresh parsley or grated Parmesan cheese for added flavor. It pairs beautifully with a crusty bread or a side salad for a complete meal. For a heartier option, consider serving it alongside Couscous Provencale, which complements the flavors of the soup.
Storage & Reheating
Store leftover tomato soup with veal meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over medium heat, stirring occasionally to prevent sticking. If the soup thickens, add a splash of water or chicken stock to achieve the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato Soup With Veal Meatballs contains roughly 3839 calories, with 112g protein, 648g carbohydrates, and 129g fat. It is an excellent source of dietary fiber (572% of the Daily Value), vitamin C (295% of the Daily Value), and vitamin A (242% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 2650mg per serving (115% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned tomatoes instead of fresh?
Yes, using canned tomatoes is a great time-saver. Opt for high-quality crushed or whole canned tomatoes. If using whole, simply crush them in the pot as they cook. This will still yield a delicious soup, especially if you adjust the seasoning to taste.
How can I make the meatballs more flavorful?
To enhance the flavor of the meatballs, consider adding minced garlic, grated Parmesan, or Italian seasoning to the ground veal mixture. Additionally, letting the meatballs rest in the refrigerator for at least 30 minutes before cooking allows the flavors to meld together.
Is it possible to make this soup vegetarian?
Absolutely! To make a vegetarian version, omit the veal meatballs and use vegetable stock instead of chicken stock. You can also substitute the meatballs with plant-based alternatives or skip them entirely and add more vegetables for a hearty, satisfying soup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).