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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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April 20, 2013

Tomato Soup with Spicy Mini-Meatballs

By Worker Bee
51 Comments

Tomato Soup with Meatballs

A bowl of tomato soup is delicious any time of year, for lunch or for dinner, for kids and adults. If fresh, super-ripe tomatoes aren’t available then this recipe for tomato soup made from canned tomatoes is the best one to follow. This homemade tomato soup has a rich, pure tomato flavor and silky texture. Like a much-improved version of Campbell’s.

A steaming bowl of tomato soup is one of life’s simple pleasures. The fact that this recipe is so easy to make with such great results is an added bonus. The soup turns out best with whole tomatoes (not chopped) because they have a flavor that’s most similar to fresh tomatoes. The quality of the canned tomatoes matters – choose a brand with a flavor you like and if you’re worried about BPA, stick with jarred or a BPA-free brand.

Served alone, this tomato soup makes a super-quick meal. But if you want to spice things up, drop a handful of spicy, mini-meatballs into the bowl, too. These delicious bite-sized mini meatballs are small enough to eat with a spoon (or by the handful).

This recipe makes a lot of tiny meatballs, close to 80, so you can cut the recipe in half if you like. But if you’re going to spend the time making meatballs, it makes sense to go all out. Extra meatballs can be frozen raw or cooked. Raw, frozen meatballs can cooked by dropping them directly into simmering sauce or soup. Cooked, frozen meatballs are best if frozen along with some soup or sauce, but can also be frozen alone and defrosted in the refrigerator.

Serves: 4 generous servings

Time in the Kitchen: Tomato Soup, 35 minutes. Meatballs, 1 hour.

Tomato Soup

Ingredients:

Ingredients

  • 2 tablespoons extra virgin olive oil (30 ml)
  • 2 garlic cloves, thinly sliced
  • 1 small yellow onion, peeled and thinly sliced
  • 2 (28 ounce) cans whole peeled tomatoes with juice (800 g)
  • 1 1/4 cups water (300 ml)
  • 1 tablespoon roughly chopped fresh oregano (15 ml)
  • 1/2 teaspoon kosher salt (2.5 ml)
  • 1/4 cup loosely packed fresh basil leaves (60 ml)

Instructions:

Warm the olive oil in a wide pot over medium-low heat. Add garlic and onion. Saute for 5 to 10 minutes to soften the onions. Keep an eye on the garlic so it doesn’t burn.

Add tomatoes with their juice, water, oregano and salt. Simmer for 30 minutes.

Tomato Soup

In two separate batches, pour the tomatoes and liquid into a blender and add the basil. Puree until very smooth. A high-powered blender will puree the soup so it has the same thin, silky texture of canned tomato soup. However, if the texture isn’t smooth enough for you, then strain the soup through a fine mesh strainer.

Add salt and pepper and additional fresh basil to taste.

Spicy Mini Meatballs

Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 2 shallots, finely chopped (or 1/2 an onion, finely chopped)
  • 1 pound ground beef (450 g)
  • 1 pound ground pork (450 g)
  • 2 tablespoons finely chopped fresh basil (30 ml)
  • 1/4 cup finely chopped fresh parsley (60 ml)
  • 2 teaspoons salt (10 ml)
  • 1 teaspoon black pepper (5 ml)
  • 2 teaspoons crushed red pepper flakes (10 ml)
  • 2 eggs, whisked
  • Coconut oil, to brown meatballs

Instructions:

Warm the olive oil in a skillet over medium heat. Add the shallots and garlic. Saute for 5 minutes, keeping an eye on the garlic so it doesn’t burn.

Scrap the shallots, garlic and olive oil into a large mixing bowl. Add the ground meat, fresh herbs, salt and both types of pepper. Combine the ingredients with your hands.

Meatballs Step 1

Pour the eggs into the meat and knead the meat well to completely combine the egg. You can add a third egg if desired, but if the meat seems really wet then skip the third egg.

Refrigerate the mixture for 15 minutes. This helps the meat absorb the egg and become less wet.

Preheat the oven to 375 ºF (190 ºC)

Use a measuring teaspoon to scoop individual teaspoons of meat in rows on a sheet pan. Once the meat is all measured out, lightly oil your hands and roll and pat/shape each scoop of meat into a tiny meatball.

Meatballs

Tip: The easiest way to roll the meatball is to place the meat in the palm of one hand and use the three middle fingers of the other hand to roll it. If the meat begins to stick to your hand, wipe your palm clean with a paper towel then start rolling again.

Heat an oven-proof skillet with a little bit of coconut oil over medium heat. Add as many meatballs as will fit in the pan and brown for 1 to 2 minutes on each side.

Place the skillet in the oven to finish cooking the meatballs, 5 to 7 minutes.

Meatballs

Or, transfer the browned meatballs to a sheet pan to bake and use the skillet to brown another batch.

Tip: The meatballs can be cooked entirely in the oven (without browning them in a pan first) on a baking sheet lined with parchment paper but they tend to ooze out a little moisture and don’t look as nice.

Tomato Soup with Meatballs

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51 Comments on "Tomato Soup with Spicy Mini-Meatballs"

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Beccolina
Beccolina
3 years 5 months ago

I’ve been looking for a tomato soup recipe to replace the Campbell’s soup my kids love. They would adore the tiny meatballs, too. Thanks so much for this one.

Karin
3 years 5 months ago

Ah. Tomato soup. It has been ages since we have been eating that. Thanks for the inspiration. The family will love it!

Harry Mossman
3 years 5 months ago

Sounds good, although, being lazy, I would probably only form the meat into meatballs for special events.

tb
tb
3 years 5 months ago

Tip for soup lovers — an immersion blender is your best friend.

Karen
Karen
3 years 5 months ago

+1

LarryB
LarryB
3 years 5 months ago
I use more or less the same meatball recipe for a different soup, but I simplify it a bit for prep. I pre-heat sheet pans in the oven to 350, take them out, spray them with coconut oil, quickly arrange meatballs and return to the oven. They’re done in about 10-15 minutes, brown nicely at least on the bottoms, and take a LOT less time with a LOT less clean-up. Yep – pan frying is tastier, but my way is a close second and saves a lot of time and effort. The other recipe I make is sort of an… Read more »
Paleo-curious
3 years 5 months ago

This brings up a question I’ve been wondering about since I went Paleo! How do you spray coconut oil????? I have a sprayer that I use for olive oil but coconut oil is solid in my pantry. Do you heat it?

I’m an oven-ccoking fan for roasted peppers, tomatoes, kale chips & on & on, but I’ve been stuck on the olive oil despite its oxidation issues…

Ian
Ian
3 years 5 months ago

Trader joes has a spray can with coconut oil. Giving it a try this week.

Paleo-curious
3 years 5 months ago

Wow, thanks! Never thought to look there. It’s on my shopping list! 🙂

RJ
RJ
3 years 5 months ago

Trader Joes carries a coconut oil spray now for $2.99

david snow
david snow
3 years 5 months ago

What about a good replacement idea for the grilled cheese sandwich wedges that seem so crucial to accompany the tomato soup?

Brandi
Brandi
3 years 5 months ago

Good question, I don’t really like tomato soup without something else to go with it. Sure the meatballs are yummy, but it just doesn’t give the same feeling for me.

getmiles
getmiles
3 years 5 months ago

What about Brazilian cheese puffs? – http://perfecthealthdiet.com/2010/11/pao-de-queijo-brazilian-cheese-puffs/

Entirely dependant on whether or not you choose to eat tapioca flour/starch, but I find they do the trick well when you’re craving something bread-ish – especially when sliced in half through the middle and fried in butter so the cheese crisps .. mm!

Claire
Claire
3 years 5 months ago

Aren’t canned tomatoes really bad for you??

leslie
leslie
3 years 5 months ago

You just want to stay away from the cans with BPA. It is just that depending on the quality of tomatoes out of season its not a path towards tasty soup.

Stan the Man
Stan the Man
3 years 5 months ago

I’m tempted to try the soup recipe using coconut milk instead of water. Guess I should try mixing a small cup with coconut milk and tomato juice first to see how they blend.

Cheryl
Cheryl
3 years 5 months ago

Looks delicious!

http://www.foodnetwork.com/recipes/sunny-anderson/roasted-tomato-soup-recipe/index.html

A recipe for Roasted Tomato Soup above…can be doubled or tripled…freezes well and oh, so delicious!

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[…] A bowl of tomato soup is delicious any time of year, for lunch or for dinner, for kids and adults. If fresh, super-ripe tomatoes aren’t available then this recipe for tomato soup made from canned tomatoes is the best one to follow. This homemade tomato soup has a rich, pure tomato flavor and silky texture. […]… Mark’s Daily Apple […]

The Healthy Arizonan
The Healthy Arizonan
3 years 5 months ago

Excellent recipe from a health perspective. The ingredients work very well together and the outcome of course is delicious. The Meatballs are spicy but not too spicy, just enough to blend in with the Tomato. The Basil and Oregano gave it a nice overall balance as well as a nice even flavor. And the Onion of course (my favorite) brings it all together. Great recipe!
Highly recommended!!!!

The Healthy Arizonan
Eat Healthy, Live Healthy, Live Long

Irma
Irma
3 years 5 months ago

Just made a veggie soup the other day and wanted meat balls in it… ran out of time, so I spread the meat-mixture thinly on a piece of baking paper (just like for the meazza!), put in a 240C hot oven for 10 minutes. Then cut the meat in little squares and put them in the soup ~ wow, that saved a lot of time. I don’t think I’ll ever roll meatballs again.

HB
HB
3 years 5 months ago

Great recipe! It tempted my husband to suggest it for dinner, recipe was easy and dinner was loved by all of us. Husband and daughter had bread, but I loved it in my weirdo way, straight with no bread! They both think this diet and exercise kick I’m on is strange, but I’ve lost 4kg and feel better than ever before. This recipe will become a family staple! Thanks mark.

Jessica
Jessica
3 years 5 months ago

Have not even thought of trying this considering I’ve had spaghetti meatballs plenty of times. Sounds great from a healthy perspective. Will sure give this one a go, thanks for sharing!

Mike
Mike
3 years 5 months ago

Sounds tasty! I’m going to try it but I don’t put eggs in meatballs anymore because I don’t think they need it. BP (before paleo) I’d add eggs because the meatballs because they needed the extra protein to hold em together after adding tons of breadcrumbs. Now I just use meat and spices and the meatballs come out fine.

Mandy
3 years 5 months ago

Dear Mark,

Not necessarily in this post, but I have noticed in the past that you will recommend from time to time throwing something in the microwave. I have heard and read that microwaving changes the molecular composition of our food and can introduce unnecessary radiation. What is your stance on this?

Thank you!

John
John
3 years 5 months ago

+1

Threw out my microwave years ago, having heard the radiation causes mutations in proteins and destroys phytonutrients. Have since heard conflicting info on this. I’m perfectly content not ever owning one, but would like a definitive answer either way to inform loved ones.

Thanks!

Jen H.
Jen H.
3 years 4 months ago

Microwaves are also a waste of space, and they tend to cook and defrost very unevenly. Get an electric pressure cooker – a much better tool in the primal kitchen!

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[…] Tomato Soup with Spicy Mini-Meatballs (marksdailyapple.com) […]

Marlyn
3 years 5 months ago

I love tomato soup. I used to have it for dinner

Sharon T
Sharon T
3 years 5 months ago

No pork or shallots on hand so I used 2lb ground beef and scallions.. very tasty!

Joey
3 years 5 months ago

Thanks for the recipe, Mark! I was inspired to make a similar soup with pork, olive, organic diced tomato, chicken stock, curry powder and mixed herbs.

It took less time and is still delicious. 🙂

– Joey

Don
Don
3 years 5 months ago

I use some bone broth instead of the water.

Elle
3 years 5 months ago

Mmm! I love me some soup and have been on the hunt for a good, primal tomato soup. Thanks!

Maurice
Maurice
3 years 5 months ago

Thanks Mark. My wife and I are making it tonight!

gunderson
gunderson
3 years 5 months ago
Just a note regarding flavor: The canned tomatoes in the photo are San Marzano tomatoes (it’s a type of tomato, not the brand of the can). These have a sweeter flavor to them than the regular canned tomatoes. Nothing is added to the canning process, it just naturally has more sugar than it’s regular counterpart. The recipe doesn’t indicate a preference, but it’s the preferred tomato when making soups and sauces. Both kinds do well in soups, but your flavor preference is something to think about when you make your soup. You end up with a fresher, brighter sweeter, taste… Read more »
Jacki C.
3 years 4 months ago

Made this recipe for some non-paleo family members this weekend and it was a hit. My only changes were to use a high quality dried oregano instead of fresh and to substitute homemade vegetable stock for the water. Def go with the San Marzanos. I paired it with an arugula salad and a glass of dolcetto. Delish!

Jen H.
Jen H.
3 years 4 months ago

I made this in the pressure cooker and it was fabulous. Cook the tomato and seasonings for 5 min on high pressure, cool and puree with a hand blender right in the pot (Careful! I have perfected a towel-over-hand technique to avoid backsplatter). Then drop in the raw meatballs and do about 7 more minutes so the flavors blend nicely.

We decided it tastes a lot like spaghettios, and practically licked the bowl clean!

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[…] lurer du kanskje på? Her er svaret; Veldig god og enkel tomatsuppe med enda bedre kjøttboller. Oppskriften er hentet fra Marks Daily Apple. Det blir mange kjøttboller, noe som er bra om du vil ha noen å […]

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3 years 4 months ago

[…] article 100 calorie diet food recipe tomato soup with spicy mini-meatballs […]

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[…] tried this recipe:  Tomato Soup with Spicy Mini Meatballs.  The soup itself was pretty easy to make, and best of all, I was able to finally utilize my herb […]

Wendy Anthos
3 years 1 month ago
I have made the tomato soup once, and it was really easy to make, plus it’s absolutely delicious. I have one of those Ninja blenders and it’s huge, so it worked great for these purposes. Finally something I can use it for other than frozen drinks! My husband raved about the soup and I loved it too. I have made the meatballs twice, and again, he raved. I freeze some of the meatballs for later because it does make a lot but they do not last long in the freezer because they are so easy to get out and eat!… Read more »
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[…] in my quest for the proper ingredients of the soup, I ran into the advice of Mark Sisson. And I have to be honest, I rather like the extra flavour frying adds to the meatballs and the […]

Kara
Kara
3 years 25 days ago

These are seriously my favorite meatballs. I rarely make recipes twice (so many out there) but I am about to make these for the second time in two weeks. I’ll probably make them large this time because I am somewhat impatient, but the mini meatballs are super cute! I made them with the tomato soup last time and tonight am pairing them with my mom’s pasta sauce and some zucchini noodles!

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[…] made this fantastic dinner of tomato soup with spicy mini meatballs from Mark’s Daily Apple.  I highly recommend it! SO tasty. It seems like it should be served with some kind of paleo […]

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[…] made the  mini spicy meatballs and tomato soup again as well from Marks Daily […]

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[…] in my quest for the proper ingredients of the soup, I ran into the advice of Mark Sisson. And I have to be honest, I rather like the extra flavour frying adds to the meatballs and the […]

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[…] If you want to spice things up, drop a handful of spicy, mini-meatballs into the bowl, too. These delicious, full of flavor Mom Made Beef and Cheese Meatballs Bites are small enough to eat with a spoon (or by the handful). Image via Marks Daily Apple ( http://www.marksdailyapple.com/tomato-soup-with-spicy-mini-meatballs/#ixzz2nfPqpRQy) […]

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[…] of Brad–he made his delicious meatballs and tomato soup recipe again. I didn’t get any pics other that this one, […]

Taylor
Taylor
2 years 5 months ago

Just made this tonight, so good! The soup was pretty acidic, so I added a little heavy cream at the end and it came out beautifully.

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[…] @ 1 pm Thaw: n/a Breakfast: Bread & Butter Lunch: Insalata Caprese, Stuffed Olives, Dolmas, Spicy Meatballs, Cheesecake, contents of Pascha basket Dinner: Easter Soup, Greek Custard Prepare: […]

Kara
Kara
8 months 28 days ago

This was an incredibly delicious success tonight! I believe I’ll make these again and freeze some meatballs for quick use later!

scott
scott
7 months 22 days ago

what is the paleo answer for a grilled cheese sandwich for an accompaniment?

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