Tomato Eggplant Soup with Meatball Morsels
Creamy tomato soup made with roasted eggplant, served with crispy pork meatballs.
Koszta Ágnes
Real Dietitians, Real Results
Real Dietitians, Real Results
Roast the diced eggplant in a 390°F oven for 25-30 minutes, until cooked.
Sauté the onion and garlic, then season with cumin, curry, and chili. How good does that sound, right?
Add the roasted eggplant, tomato juice, and water, then cook for 15 minutes. How easy is that?
Puree the soup until smooth.
Mix the ground meat with cornflakes, garlic, and lemon zest, then shape into balls. Get ready for some tasty goodness!
Roll the meatballs in breadcrumbs and fry them in hot oil until golden brown. Yum!
Serve the soup with the meatballs and fresh herbs. It's gonna be amazing!
Real Dietitians, Real Results
Some products in this recipe have missing nutrition data. The totals shown below may not be complete.
Products with missing data:
- ground pork
- garlic clove
| Generic Recipe (This Page) | Your Personalized Plan |
|---|---|
Random calorie count | Exact calories for your metabolism |
Estimated protein | Optimized protein for your muscle mass |
May stall your progress | Dietitian-guaranteed results |
One-size-fits-all portions | Portions calculated for your goals |
No allergen personalization | Tailored to your intolerances |
Real Dietitians, Real Results
Real Dietitians, Real Results
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