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Tomato soup with meatballs and gnocchi

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Tomato soup with meatballs and gnocchi

By Phillippa Cheifitz

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

1 onion, finely chopped
1 carrot, finely chopped
2 celery sticks, finely chopped
3–4 T Italian parsley chopped
2 garlic cloves, crushed
4 T olive oil
Sea salt and freshly ground black pepper, to taste
2 x 800 g Italian whole peeled tomatoes in tomato juice cans
625 ml chicken stock
500 g Woolworths readymade potato gnocchi
300 g Woolworths readymade beef frikkadels
Italian parsley, chopped, for sprinkling
Shaved Parmesan, for serving

Method

1. Gently soften the vegetables, parsley and garlic in the olive oil. Season to taste. Add the tomatoes and mash roughly. Simmer fairly briskly for 5 to 10 minutes.

2. Add 2 cups chicken stock. Cover and simmer gently for 30 minutes. Blend and check the seasoning. Add the remaining stock and bring to a simmer.

3. Add the gnocchi, stirring with a large fork to separate the dumplings. Simmer for a few minutes until the dumplings rise to the surface. Add the frikkadels and heat through. Serve sprinkled with parsley and pass around the Parmesan at the table.

Cook’s note: Use vegetable stock and falafel for a vegetarian option.

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