The teeny tiny bit? Ok, I always start with the best intentions but gradually my meatballs get bigger as I lose patience…today will be different! Hey, I tried!
You don’t have to make consommé, just blend the soup if you prefer. It is very pretty if you do decide to strain through cheesecloth and DON’T through the tomatoes away, use them for a pasta sauce or anything else you like. Haha so really if you follow my plan you’ve got the basis for another meal, bonus! (My tomato pulp is destined to be blended and throw into tomorrow’s chilli).
I know, doesn’t look amazing but these “leftover bits” taste terrific. 
Cooking in the slow cooker, no reason why it couldn’t be gently simmered but, as you know, I’m a huge slow cooker fan as it uses so little power. Times: 4 hrs on “low” slow cooker style and 2 hrs gently simmering in a saucepan.
Ingredients and method for the soup:
1 and a 1/2 kilo of very ripe tomatoes, quartered. 1 white onion or 2 shallots, finely diced. 2 cloves of garlic, chopped. 350ml tomato juice. 100ml white wine. 1 tsp sea salt and 1tsp sugar (or half a tsp of honey). A sprig of thyme. Chuck it all into your pan of choice, when cooked line a sieve with cheesecloth then leave to drain over a clean pan. Don’t press the tomatoes as it clouds the broth, use the tomatoes for another dish.
Ingredients and method for the meatballs:
200g ground meat (chicken, beef or lamb are good choices). Half a grated onion. 1 clove of grated garlic. A little ground salt and pepper. Put on some relaxing music and find your zen zone then take your time and make really tiny meatballs. (You’ve seen the photo, my zen escaped I guess..)
Gently reheat the consommé and equally gently add the meatballs. Simmer for appromately 5 minutes.
Hope you like it, please leave a comment if you did. 🙂
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