Homemade Tomato Soup With Meatballs (Edit recipe)

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This soup is so flavorful, fresh, and will refuel your soul after a long day! I use garden fresh tomatoes in mine, but store bought will be just fine, and you can never go wrong adding even more basil;)

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PREP TIME

30 minutes

COOK TIME

45 minutes

INGREDIENTS

15

Serves: 8

Ingredients

2 Tbsp ARGILOS I (Early Harvest) Extra Virgin Olive Oil (500ml) - Argilos
1 Red Onion, Chopped
7 Garlic, Cloves
5 lb Tomato, Fresh, quartered
3 tsp Salt
2 tsp Black Pepper, Ground
0.25 tsp Red Pepper Flakes
2 cups Chicken Bone Broth
1 cup Basil, Fresh
1 cup Plant-Based Plain Yogurt, I used Harmless Harvest. Regular yogurt is great too though.

Meatballs

1 lb Ground Pork
0.5 cup Gluten-Free Breadcrumbs, I used paleo powder cassava flour breadcrumbs
1 Egg
1 cup Zucchini, Shredded

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix all ingredients together for meatballs.
Shape into small balls and place on a parchment lined baking sheet.
Bake at 375° for 20 mins.
Set aside when done.
Heat oil up over medium heat in a large Dutch oven.
Once oil is hot, add onion and garlic.
Sauté on medium heat until they are nice and brown. Don’t stir too often to get that nice brown color.
Add tomatoes, broth, salt and pepper, and red pepper flakes, and stir.
Bring to a simmer, cover, and let simmer on low for 30 mins.
Stir basil and yogurt in.
Pour in a blender and blend until nice and creamy. You can use an immersion blender too, it just won’t be as smooth.
Add meatballs.
Taste, and season with more salt and pepper if need be.
Simmer uncovered for 15 mins.
Top with fresh parmesan cheese.
Enjoy!!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	299
Fat:	24 g
Carbohydrates:	9 g
Protein:	12 g
Cholesterol:	40 g
Sodium:	950 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.