BBQ Meatball Tomato Soup With Garlic Bread
Servings 8
Difficulty Beginner
Total Time 1 hour COOK MODE
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INGREDIENTS
Tomato Soup
- 60ml canola oil
- 2 onions, peeled & chopped
- 4 tsp crushed garlic
- 1 x 400g tin
Rhodes Quality Chopped & Peeled Tomatoes - 1 x 400g
Rhodes Quality Tomato Puree - 1 L chicken stock
- 1 tsp Hinds Spices Paprika
- 1 tsp Hinds Spices Mixed Herbs
- 125ml fresh cream optional
BBQ Meatballs
- 1kg mince
- 3 tsp Hinds Spices Barbeque Spice
- 2 tsp Hinds Spices Mixed Herbs
- Parmesan cheese, grated optional
Garlic Bread
- 2 handfuls fresh parsley, finely chopped
- 2 tsp Hinds Spices Mixed Herbs
- 2 tsp salt, to season
- 2 tsp crushed garlic
- 200g butter or margarine, softened
- 8 bread rolls, sliced lengthwise
METHOD
Tomato Soup
- In a large pot, sauté the onion and garlic with a drizzle of oil until soft. Add the Rhodes Quality Chopped & Peeled Tomatoes, Rhodes Quality Tomato Puree, chicken stock, Hinds Spices Paprika and Hinds Spices Mixed Herbs. Simmer on a medium heat until the tomatoes sweeten and reduce.
- Using a hand blender or food processor, blend the soup until smooth.
- Add fresh cream (optional).
BBQ Meatballs
- Combine the mince, Hinds Spices BBQ Spice and Hinds Spices Mixed Herbs.
- Roll into equal bite-sized meatballs the fry until completely cooked.
Garlic Bread
- Preheat the oven to 180°C.
- Combine the chopped parsley, Hinds Spices Mixed Herbs, salt, garlic and softened butter.
- Spread the garlic butter inside the sliced rolls and wrap in tin foil.
- Bake for 25 minutes until the bread is golden brown and completely cooked.
- Serve the garlic bread with the tomato soup and BBQ meatballs
Chef's Tip
- Add 1 - 2 teaspoons of sugar to the soup if you feel the tomatoes taste too acidic. Add 1 teaspoon Hinds Spices Crushed Chilies for a touch of zing. You can use beef, lamb or ostrich mince in this recipe.
