Gluten-Free Tomatensoep met Balletjes (Tomato Soup)

Ingredients

• 28 oz Canned Crushed Tomatoes
• 4 cups Vegetable Broth
• 1 lb Mini Meatballs (nut-free)
• 1/2 medium Onion
• 2 cloves Garlic
• 1 tbsp Olive Oil
• 1 tsp Sugar
• 1 tsp Dried Basil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Place a large heavy-bottomed pot over medium heat. Add the 1 tbsp of olive oil. Once the oil is shimmering, add the 1/2 medium onion, finely chopped, and the 2 cloves of garlic, minced. Cook, stirring occasionally, until the onion is translucent and the garlic is fragrant, about 5-7 minutes. Do not let the garlic burn.
2. 2Pour in the 28 oz of crushed tomatoes and the 4 cups of vegetable broth. Stir in the 1 tsp of sugar, 1 tsp of dried basil, 1/2 tsp of salt, and 1/4 tsp of black pepper. Stir everything together until well combined.
3. 3Increase the heat to medium-high and bring the soup to a gentle simmer. Once simmering, reduce the heat back to medium-low, cover the pot, and let it cook for 15 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
4. 4Add the 1 lb of mini meatballs (nut-free) to the simmering soup. Stir gently to submerge the meatballs. Continue to simmer, uncovered, for another 5-10 minutes, or until the meatballs are heated through. The meatballs should be firm to the touch.
5. 5Taste the soup and adjust seasoning with more salt or pepper if desired. Ladle the hot soup into bowls, ensuring each serving has plenty of meatballs. Serve immediately.

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