This is a really quick soup to make. The meatballs can be made a couple hours ahead if needed and then added to the soup base later.
I like this soup with the vegetables intact and chunky but it can be pureed as well. To do this cut the vegetables much smaller and then once the potatoes can be crushed easily press everything through a food mill and strainer. Add the spices and season with salt and pepper before spooning over the meatballs.
Either way serve with crusty bread drizzled in olive oil and garlic.
Savory Veal Meatballs in a Vegetable Tomato Broth
- 1 lb ground veal
- 2 large slices day old french/sourdough bread crusts removed
- 1/2 cup buttermilk
- 1 tbsp chopped fresh oregano
- 1 tbsp chopped fresh thyme
- 1 large egg
- 1 garlic clove minced
Soak bread in buttermilk for a half hour. Squeeze out the excess liquid and mix all ingredients together until it forms a rough dough. Chill in the refrigerator for 30 minutes then form into about 25 small meatballs. Set aside in the refrigerator until ready to cook soup.
Vegetable Tomato Base
- 2-4 small potatoes skinned and diced into small chunks
- 2-3 large carrots diced into small pieces
- 1 onion diced fine
- 2 garlic cloves sliced into thin slivers
- 2 tbsp oregano chopped
- 1 14-ounce can crushed or diced tomatoes
- 1 tbsp mint chopped
- 1 quart chicken stock
In a large stock pot, heat two tablespoons olive oil and saute onion until it begins to turn golden. Add garlic, potatoes and carrots and stir well. Turn heat to low, cover and sweat vegetables for five minutes. Add tomatoes and deglaze pan. Add stock and two cups water and cook on a medium simmer until vegetables are done, about 30 minutes. Add spices and season with salt and pepper. In another pot heat water with some salt. Add the meatballs and cook until done, about 10 minutes. Using a slotted spoon remove the meatballs and place around six in each bowl. Spoon soup over and enjoy with bread and a light chardonnay or pinot noir.