Belgian Tomato Soup with Little Meatballs




Melt the butter in a large saucepan, add the onions, leeks, carrots and celery. Cook stirring until the vegetables are softened (around 10 minutes).

Add the beef broth, the tometoes, potato, parsley and bay leaf. Bring it to a boil and reduce the heat.

Cover and simmer until the vegetables are tender (around 40 - 50 minutes).

Remove from the heat and allow the soup to cool slightly. Discard the bay leaf, then puree the soup in batches in a blender or food proccesor.

Return the pureed soup to the saucepan and season to taste.

Add the sugar. Bring it to a simmer. In a bowl, mix the pork, parsley, nutmeg, salt and pepper. Form into 20 meatballs.

Bring a pot of water to a boil. Drop the meatballs into the boiling water and poach until they float to the surface (2 to 3 minutes).

Remove the meatballs with a slotted spoon and set aside.

When ready to serve, heat the soup but don't let it boil. Whisk in the half and half (we ommited this). Add the meatballs to the soup and serve.