Fry

Tomato-Plum soup with meat-dates balls

November  2, 2013
Author Notes

Sounds strange?Maybe but it is good.I learned to do this in Germany —MarieGlobetrotter

  • Serves 2
Ingredients
  • Meat-dates balls
  • 300g minced meat
  • 2 dried apricots
  • 4 dates
  • Salt and pepper
  • 1 teaspoon Ras El Hanout
  • 1 teaspoon Paprika powder
  • 5-6 tablespoons breadcrumbs
  • 750 milliliters oil, for frying
  • Soup
  • 6 large tomatoes
  • 2 garlic cloves
  • 10 plums
  • 2 tablespoons tomato puree
  • 2 tablespoons olive oil
  • 1 tablespoon vinegar
  • 500 milliliters water
  • Salt and pepper
  • Thyme
  • Oregano
In This Recipe
Directions
  1. Preheat the oven of 400F.
  2. Slice tomatoes and plums in two. Peel the garlic. Put everything in an oven proof dish. Set in the oven for 25 minutes
  3. In the meantime, season the meat with salt, pepper and the spices. Cut the dried fruit into small pieces. Place everything in a bowl and combine well. Shape 6 meatballs and cover with breadcrumbs.
  4. In a deep saucepan, heat the olive oil. Once the oil is hot, use a skimmer to plunge the meatballs in the oil. Let fry for 3-4 minutes then take them out of the oil with the skimmer.
  5. Take the tomatoes and plums out of the oven and puree them in an electric mixer. Add the garlic, tomato puree, thyme and oregano, and mix again. Put the soup in a saucepan, add 500ml of water, olive oil, vinegar, salt, pepper and sugar to taste. If the soup is too thick, add more water. Warm up the soup then pour into individual bowls. Place three dates-meatballs in each bowl and enjoy.

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