2 tablespoons butter or margarine
2 tablespoons vegetable oil
2 cups chopped onion
2 cloves garlic, minced
1 cup chopped celery
1 cup chopped carrots
6 cups beef stock (homemade or canned)
1 cup tomato purée
2 large red potatoes, peeled and diced
1/2 cup chopped fresh parsley
Salt and freshly ground pepper, to taste
Heat the butter and oil together in a large, heavy pot.
Stir in the onion, garlic and celery and cook, stirring, for 10 minutes.
Stir in the carrots and stir for 2 to 3 minutes longer.
Add the stock, tomato purée and potatoes.
Bring to boil and simmer, partially covered, for 20 minutes.
Make Basil Meatballs according to following recipe; add to soup and cook 20 minutes longer.
Season to taste and serve piping hot.
Serves 8 to 10.
1 pound very lean ground beef
1/2 teaspoon salt ( or to taste)
1/2 teaspoon freshly ground black pepper (or to taste)
1 tablespoon chopped fresh basil (1 teaspoon dried)
1/4 cup chopped fresh parsley
1/2 cup fresh bread crumbs
1 egg, slightly beaten
Lightly toss together all ingredients.
Form into tiny meatballs and add them to the soup.