Meatball Soup with Potatoes and Bell Peppers

- 500g/1.1lb meatballs (beef or pork)
- 400g/14.1oz potatoes
- 400g/14.1oz canned crushed tomatoes
- 8 cups/1.9L water
- 3 tablespoons olive oil
- 2 vegetable bouillon cubes
- 2 cloves garlic
- 2 teaspoons honey
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons paprika powder
- 1 large red bell pepper
- 1 medium carrot
- 1 medium celery
- 1 medium yellow onion
- 115g/1/2 cup tomato puree
- Salt and pepper to taste
1. Preheat your oven to 375°F or 190°C.
2. Heat the olive oil in a large pot over medium heat, then add the onion and cook until softened, about 5 minutes.
3. Next, add the garlic, carrot, and celery to the pot and cook for another 5 minutes, stirring occasionally.
4. Add the vegetable bouillon cubes, water, tomato puree, and crushed tomatoes to the pot. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
5. While the soup is simmering, prepare your meatballs according to your preference, either by baking or pan-frying them.
6. Add the potatoes to the pot and continue to simmer for another 20 minutes, or until they are tender.
7. Once the potatoes are cooked, add the meatballs to the pot and cook for an additional 5-10 minutes, or until heated through.
8. Season the soup with salt, pepper, and dried oregano to taste.
9. Serve the soup hot, garnished with slices of red bell pepper.
- large pot
- wooden spoon
- cutting board
- knife
- vegetable peeler
- oven
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