Can I use regular milk instead of coconut milk in this recipe?

For the closest texture, replace the coconut milk with an equal amount of heavy cream or half-and-half. Regular milk is thinner and may curdle in the tomato broth, so I don’t recommend it for this recipe.

Is my soup going to taste like coconut?

Nope! It's just going to have a rich and creamy texture that folks won't be able to put their finger on. 😉

Can this recipe be made ahead of time?

Yes! Like many soups and stews, this one tastes even better the next day after the flavors have had time to mingle. Store it in a covered container in the refrigerator for up to three days, then warm it gently on the stovetop over medium-low heat.

Can I freeze creamy tomato meatball soup?

You can! Let the soup cool completely, then freeze it in an airtight container for up to three months. Thaw it overnight in the refrigerator and reheat it gently on the stovetop, stirring well if the coconut milk has separated slightly.

Have a question that I didn't cover?

Pop your question in the Comments section under the recipe card and I will answer pronto!

Creamy Tomato Meatball Soup with a Secret Twist

Creamy Tomato Meatball Soup

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Experience the deliciousness of creamy tomato meatball soup. Follow this easy recipe for a comforting meal!

Author: Kate Morgan Jackson
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Lunch
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1 sweet onion, peeled and chopped
2 tablespoons olive oil
1 28-ounce can whole tomatoes in their juice
1 cup coconut milk
1 pound ground beef
1 egg
1 tablespoon oregano
1 teaspoon cinnamon
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon pepper
Fresh parsley for garnish

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Instructions

Heat olive oil in a large deep pot over medium high heat. Add onion and saute until soft, about 5 minutes.
Add onion, tomatoes and coconut milk to a blender and blend until smooth. Pour mixture into the onion pot.
Combine meat, egg and spices and form into tiny meatballs – no more than an inch wide and smaller if you can manage it. It’s going to look like way too many meatballs for the soup, but I promise it will be fine!
Bring the soup to a simmer, and then gently drop in the meatballs. Simmer until the meatballs are cooked through, about 10 minutes.
Taste and adjust seasoning as needed and serve, garnished with chopped fresh parsley.

Notes

- - Coconut Milk: Use canned coconut milk, not the refrigerated coconut beverage sold in cartons. Regular coconut milk will make the soup especially rich and creamy, but the light version also works beautifully.
  - Ground Beef: We like 80/20 ground beef for the most tender, flavorful meatballs, but you can use a leaner variety if you prefer.
  - Whole Tomatoes: Use a 28-ounce can of whole peeled tomatoes along with all their juice. Since everything is going into the blender, there’s no need to chop them first.
  - Cinnamon: Just a teaspoon adds subtle warmth to the meatballs without making them taste sweet.
  - Dry Mustard: This is powdered mustard from the spice aisle, not prepared mustard from a jar. It adds a little savory zing to the meatballs.
  - Fresh Parsley: This is optional, but a sprinkle on top adds fresh flavor and a pretty pop of color.

Find it online: https://www.framedcooks.com/creamy-tomato-meatball-soup-2/