You are here

Roasted Tomato Soup With Tiny Meatballs And Rice

paflynn's picture
Intensely flavored roasted tomatoes and extra-virgin olive oil give this soup a wonderfully fruity flavor. The tomato base can be made up to 1 week in advance and frozen.
Ingredients
  Ripe tomatoes 4 Pound, halved crosswise
  Sweet onion 1 Large, cut into wedges (such as Vidalia)
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Fresh thyme sprigs 2
  Fresh rosemary sprig 1
  Coarse fresh bread crumbs 3⁄4 Cup (12 tbs)
  Water 1 1⁄2 Cup (24 tbs)
  Ground veal/Turkey or lean pork 1⁄2 Pound
  Egg 1
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Torn sage leaves 1 Tablespoon
  Salt 2 Teaspoon (adjust salt as per taste)
  Freshly ground pepper To Taste
  Arborio rice 1⁄3 Cup (5.33 tbs)
  Beef stock/Vegetable stock or canned broth 2 Cup (32 tbs)
  Firmly packed fresh flat leaf parsley leaves 1⁄3 Cup (5.33 tbs)
  Orange zest strip 1 (3 inches long and 1/2 inch wide)
  Garlic 1 Clove (5 gm)
Directions

Preheat an oven to 400°F. Arrange the tomato and onion pieces, cut sides down, on a large baking sheet. Drizzle with the olive oil and lay the thyme and rosemary sprigs on top. Roast until the tomatoes begin to char and the onions are tender, about 45 minutes. Remove from the oven and let cool slightly.

Meanwhile, make the meatballs: In a bowl, combine the bread crumbs and 1/2 cup of the water. Let soften, about 5 minutes. Add the meat, egg, cheese, sage, 1 tsp. of the salt and pepper. Using your hands, mix well. Cover and refrigerate for 1 hour.

While the meat is chilling, cook the rice: In a heavy saucepan over high heat, bring the remaining 1 cup water to a boil. Add the rice, reduce the heat to low, cover, and cook until the rice is tender and all the water has been absorbed, about 15 minutes.

Pass the tomatoes, onion and juices through a food mill placed over a large bowl. Discard the solids. (Alternatively, puree in a food processor, then pass the puree through a fine-mesh sieve into a large bowl.) Measure the tomato mixture; you should have about 6 cups. Add enough stock to measure 8 cups total. Transfer to a large saucepan and place over medium heat. Bring to a simmer, reduce the heat to very low and cover.

Shape the meat mixture into tiny balls each about 3/4 inch in diameter. You should have about 25 meatballs. Slip the meatballs into the broth, re-cover, raise the heat to low and simmer gently until cooked through, about 5 minutes. Add the rice and heat through. Season with salt and pepper. While the rice is heating, on a cutting board, finely chop together the parsley, orange zest and garlic.

Ladle the soup into warmed bowls, distributing the meatballs evenly. Sprinkle with a little of the parsley mixture and serve immediately. Serves 6 to 8.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Feel: 
Rich
Method: 
Stewed
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
45 Minutes
Cook Time: 
65 Minutes
Ready In: 
0 Minutes
Servings: 
8
Subtitle: 
Roasted Tomato Soup with Tiny Meatballs and Rice

Rate It

Your rating: None
4.0625
Average: 4.1 (4 votes)