Tomato soup is comfort food, regardless of the current season.
Add meatballs, and you won’t need much else to achieve comfort.Plus, it is Ramadan, and this soup is a gentle and, well, comforting way to break one’s fast.
I took a short cut and used pre-made frozen meatballs, but home-made meatballs are admittedly better.
2 onions, roughly chopped
3 cloves garlic, sliced
1 tsp rosemary
2 stock cubes
2 tsp paprika
1/4 tsp chili powder
1/4 tsp pepper
2 cans tomato
3 cups water
15 meatballs, uncooked
Saute the onion, garlic, stock cubes, and rosemary in a tablespoon of oil until withered but not yet colored.
Add the paprika, chili, and papper; stir.
Add the cans to tomato, and stir to incorporate.
Off heat, add the water, let cool, blend till smooth.
Return to heat and bring to boil.
Add the meatballs, boil for a minute or two, lower heat and let simmer 20 minutes on med-low heat.
You know the meatballs are cooked when the will float.
Serve with bread if desired.