Porcupine Sausage Polpette with Tomato Soup

Soup has an incredible ability to bring people together, especially when it’s hearty and full of flavour, like the delightful porcupine sausage polpette with tomato soup. In this comforting dish, traditional sausage meat is reimagined into juicy meatballs, seamlessly blending with a vibrant tomato broth that you can easily whip up in your kitchen.

If you’re looking for a unique yet simple way to serve family dinners, this recipe has got you covered.

Tomato Soup with Meatballs: Step-by-Step Recipe

Ingredients:

• For the Soup
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 1 capsicum (bell pepper), chopped
  • 2 garlic cloves, minced
  • ½ cup white wine
  • 1 tsp paprika
  • 2 tbsp tomato paste
  • 2 tins of tomatoes (400g each)
  • 1 litre vegetable or chicken stock
  • 1 litre water
  • 1 bouquet garni (bundle of herbs)
  • 1 tsp sugar
  • Salt and pepper to taste
• For the Meatballs
  • 500g sausage meat (removed from casing)
  • 1 egg
  • ½ cup breadcrumbs
  • 2 tbsp grated parmesan cheese
  • 1 tsp dried oregano
  • Salt and pepper to taste
• For Garnish
  • Grated parmesan cheese
  • Thinly sliced fresh basil
  • Olive oil

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Instructions:

Step 1: Sauté Vegetables

1. Heat olive oil in a large, heavy-based saucepan over medium heat.
2. Add the chopped onion, capsicum, and minced garlic.
3. Sauté for 1–2 minutes until sizzling. Cover the pan and reduce heat to medium-low.
4. Cook for 5–8 minutes until the onion softens and becomes translucent.

Step 2: Build the Base

1. Pour in the wine to deglaze the pan, scraping the bottom to release any stuck bits.
2. Allow the wine to reduce slightly.
3. Stir in paprika and tomato paste, cooking for 2 minutes.

Step 3: Add Tomatoes and Stock

1. Pour in the tinned tomatoes. Rinse each tin with a little fresh water and add it to the pan.
2. Mix in the stock, sugar, and 1 litre of water.
3. Bring to a boil while skimming any froth from the surface.
4. Remove the bouquet garni. Blend the soup with a stick blender to achieve a smooth texture.

Step 4: Prepare the Meatballs

1. Combine sausage meat, egg, breadcrumbs, parmesan, oregano, salt, and pepper in a bowl.
2. Wet your hands and shape the mixture into walnut-sized meatballs.
3. Test the seasoning by poaching a small meatball in the soup for 5 minutes. Adjust salt if needed.

Step 5: Cook the Meatballs

1. Drop the meatballs gently into the simmering soup.
2. Cook for 35–40 minutes until the meatballs are tender.
3. Add more stock or water if needed to reach your desired soup consistency.

Step 6: Serve

1. Ladle the soup into bowls.
2. Garnish with grated parmesan, fresh basil, and a drizzle of olive oil.

So gather your loved ones around the table and enjoy this delightful porcupine sausage polpette with tomato soup, a dish that’s sure to become a cherished recipe in your collection.