This Italian tomato soup contains a lot of vegetables and meatballs with pesto
Mix the minced meat with pesto, breadcrumbs and egg. Make meatballs from the minced meat. Chop the onion and finely chop the garlic. Heat a little olive oil in the pan and fry the onion. Once the onion is translucent, add garlic and cook for 2 minutes.
Add the tomato puree and Italian herbs and fry for 2 minutes. Cut the bell pepper and zucchini into pieces. Then add the vegetables to the pan and stir-fry for about 5 minutes. Pour in the stock and carefully drop the meatballs into the soup.
Now cook the soup on low heat for about 20 minutes. Add the macaroni in the last 10 minutes.
Tip: instead of loose vegetables you can also use a bag of (Italian) soup vegetables.
Also check this outfresh tomato soup recipe
Source: Leukerecepten by leukerecepten-nl.
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