Believe it or not but it has already been cold enough in Cape Town to cook and eat soup! …And this was dished up a week or two ago already!
Frikadelle are South African meatballs. The tomato herb soup is excellent on its own, but the frikadelle add some substance. The soup is a well known dish in South Africa and I think most South Africans will know how to prepare this. It is easy and quick to make and serves as genuine comfort food on a cold winter’s night.
Frikadelle, served on their own, are well known as Padkos. Padkos is of course food that you take along to eat on the road when traveling. We never went away on holiday without frikadelle, cheese and tomato sandwiches, roasted chicken legs, boiled eggs and fried boerewors. I still make frikadelle when we travel and my family just loves it. I usually make my frikadelle using this recipe and the same recipe can be used to make beef burgers. For the frikadelle in this recipe, I used a somewhat simpler version.
Hopefully we will have some sunny summer days again, but in the meantime I will be eating a lot of soup!
- 1 x 410g tin of tomatoes
- 1000ml beef stock
- 30ml tomato paste
- 1 onion, chopped
- 5ml fresh oregano
- 5ml fresh thyme
- 10ml fresh parsley
- 5ml sugar
- salt and black pepper
- 2 slices of bread
- 500g beef mince
- 1 small onion
- 60ml fresh parsley leaves
- 2 eggs, beaten
- 10ml paprika
- 30ml fresh basil, chopped
- Place the tinned tomatoes, beef stock, tomato paste, onion, oregano, thyme, parsley and sugar in a pot. Season with salt and pepper and bring to a boil over medium heat.
- Reduce the heat and simmer for 15 minutes.
- In the meantime, prepare the frikadelle.
- Process the bread slices in a food processor until it forms fine crumbs. Mix the bread crumbs with the beef mince.
- In the same food processor, process the onion and parsley leaves until finely chopped and add to the mince mixture with the eggs and paprika.
- Season the mince mixture with salt and black pepper and form into small meatballs.
- Place the meatballs into the tomato soup and simmer for 40 minutes or until the meatballs are cooked through.
- Add some fresh basil and serve warm.