Spanish tomato soup with meatballs

Name: Spanish tomato soup with meatballs
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1.25 kg Meat Tomatoes; 1 small vegetable onion (250-300 g); 4 Garlic cloves; 400 g mixed minced meat; 1 Egg; 4 TABLESPOONS Breadcrumbs; 7-8 TABLESPOONS dry sherry; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers; 3-4 Tbsp Olive oil; 2 TABLESPOONS Tomato paste; 1 TABLESPOON Flour; 800 ml clear beef stock (instant); 150 g Long grain rice, parboiled; 1 TEASPOON Sugar; 1/2 bunch flat leaf parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1.25 kg Meat Tomatoes
1 small vegetable onion (250-300 g)
4 Garlic cloves
400 g mixed minced meat
1 Egg
4 TABLESPOONS Breadcrumbs
7-8 TABLESPOONS dry sherry
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers
3-4 Tbsp Olive oil
2 TABLESPOONS Tomato paste
1 TABLESPOON Flour
800 ml clear beef stock (instant)
150 g Long grain rice, parboiled
1 TEASPOON Sugar
1/2 bunch flat leaf parsley

Directions

1
Wash, drain and dice the tomatoes. Peel onion and garlic. Halve the onion, cut off about 1/8 of the onion and dice finely. Chop the rest of the onion roughly. Press 2 garlic cloves through a garlic press. Knead minced meat, egg, breadcrumbs, fine diced onion, garlic and 2-3 tablespoons of sherry.
2
Season with salt, pepper and hot paprika. Form walnut-sized meatballs with moistened hands. Heat the oil in a large pot and fry the meatballs until golden brown, turning them over. Take them out and fry the remaining onion cubes. Add the tomatoes, press the remaining garlic cloves through a press and also fry briefly. Season with salt and pepper. Remove just under 1/4 of the tomato mixture from the pot and set aside. Stir the tomato paste and flour one after the other into the tomatoes in the pot and sauté briefly. Add stock and 5 tablespoons sherry, bring to the boil, cover and simmer for 30-40 minutes. Meanwhile cook rice in salted water according to package instructions. Puree the finished soup, add the tomato mixture again and season to taste with salt, pepper and sugar. Add the chopped balls to the soup, heat up again and let it simmer for about 5 minutes.
3
Remove just under 1/4 of the tomato mixture from the pot and set aside. Stir the tomato paste and flour one after the other into the tomatoes in the pot and sauté briefly. Add stock and 5 tablespoons sherry, bring to the boil, cover and simmer for 30-40 minutes. Meanwhile cook rice in salted water according to package instructions. Puree the finished soup, add the tomato mixture again and season to taste with salt, pepper and sugar. Add the chopped balls to the soup, heat up again and let it simmer for about 5 minutes. Wash parsley, dab dry and cut into strips. Arrange the soup in deep bowls with some rice and serve sprinkled with parsley