Tomato soup with meatballs and gnocchi

Tomato soup with meatballs and gnocchi

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  • 6
  • Easy
  • Dairy free
  • 15 minutes
  • 45 minutes
  • Beyerskloof Pinotage 2012
  • Buy Ingredients Here

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

Cooking Instructions

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.

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.

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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Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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