Recipe for rich tomato soup with beef meatballs and bulgur
Tomato soup is a delightful classic that often becomes a favorite for both children and adults. In this version, I have blended a parsnip with the tomato to create more depth in the soup and a greater sense of satiety. Additionally, I have added bulgur. It could just as well have been small pasta or lentils – it’s merely to form the foundation for a meal that feels substantial and satisfying for a long time. If you do not want bulgur, pasta, or anything else in your soup, it can easily be omitted.
I have served the soup with juicy, spiced beef meatballs, which complement the tomato perfectly.
Ultimately, you get a delicious, creamy, and hearty tomato soup with some tasty accompaniments – together they make for an easy, quick, and delicious meal, perfect for weekdays and cool winter or autumn days.
Rich tomato soup with beef meatballs and bulgur
Ingredients
Meatballs
- 300 gram Ground beef
- 1/2 pcs. Onion
- 1 clove Garlic
- 1 pcs. Egg
- 8 gram Wheat Flour it depends on the size of the egg
- 6 gram Salt
- 1.5 gram Pepper
- 2.3 gram Paprika
- Butter for the frying
Soup
- 1/2 pcs. Onion
- 2 cloves Garlic
- 1 pcs. Parsnip
- 15 gram Tomato Puree
- 1 gram Oregano ground
- 1 gram Thyme ground
- 0.5 gram Basil ground
- 500 gram Vegetable Broth
- 14 gram Cream Cheese
In addition
- 80 gram Bulgur (can be replaced with pasta, lentils, etc.)
- Water for the boiling
Topping
- 30 gram Sour cream
- 1 bunch Broad leaf parsley minced
Instructions
Meatballs
- Grate onions and garlic finely and put them in a bowl together with the other ingredients.
- Mix the minced meat well and form small meatballs, which you fry in a pan with a bit of butter.
Soup
- Cut onions, garlic, and parsnips into coarse pieces and sauté them for 5 minutes in a pot with a bit of butter.
- Add all other ingredients (except the cream cheese) to the pot and let everything simmer for 10-15 minutes, until the parsnips are fairly tender.
- Simultaneously, set your bulgur or pasta to boil in another pot.
- When the parsnips are tender, blend the pot’s contents into a fine, smooth tomato soup. If you find the soup too thick, just add a little more water.
- Add the cream cheese to the soup and stir until the cheese is melted.
- Season the soup to taste with salt and pepper.
- Drain your bulgur/pasta and add it to the soup along with the meatballs. Warm through for 2 minutes and serve your soup with a dollop of sour cream and a sprinkle of parsley.