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Mildly Spiced Tomato and Apple Soup with Pork Meatballs

I am so glad so many of you have been enjoying my curried chicken recipe! I have seen it shared in other online forums and am thrilled that some of you have found it tasty (even if it was too weird for your husbands!)

This week, I have a delicious soup that is lightly spiced. It is getting quite late in the season, so many of you might not have fruit left over. We still have a bag of apples grown in our family’s garden and this recipe is perfect for them. Once again, you will see lots of Indian spices in this soup including turmeric, cumin and paprika. This recipe also work well as a tofu soup or with chicken pieces.

Mildly Spiced Tomato and Apple Soup with Pork Meatballs

Ingredients for the soup:

1 white onion diced

4 celery stalk

4 carrots

2 apples, peeled, seeds removed, diced

4 tbsp olive oil

6 cups water (or 4 cups water, 2 cups milk)

Chicken stock cube

4 tomatoes diced

2 red peppers diced

6 cloves garlic

Basil, salt, pepper, paprika, garam masala   (anywhere from a few pinches to a healthy dash of each)

2 tbsp yellow curry powder

Ingredients for the meatballs

1 kg ground pork

1 egg

½ cup fine bread crumbs or wheat germ

3 tsp paprika

2 tsp turmeric

½ tsp ground cumin seeds

Salt, pepper sprinkle of each

½ small white onion, finely diced

sage, oregano (both fresh if possible)


  • Turn oven to 400.   Get a large soup pot and put on low with 4 tbsp of olive oil.
  • Dice your onion. Slice your celery and carrot.
  • When the oil is warm add the onion, celery and carrot.  Add a few dashes of salt and pepper.  Maybe a splash of red wine if you have it.  Let everything cook for 15 min or until soft.
  • While you are doing that get a baking pan and line it with aluminum foil.  Get a good size metal bowl and put the ground pork in the bowl along with the egg, bread crumbs, paprika, salt, pepper, turmeric, diced onion, sage and oregano.  Use your hands to mix it altogether  thoroughly.
  • Now back to the soup.  Add your 6 cups of water and your stock cube, paprika, garam masala, curry powder and turn up to medium.
  • Now take your diced tomatoes and peppers and garlic cloves and place them on a lightly oiled baking pan. Spread some basil over them and a pinch of salt and put them in the oven for roasting.  This should take 15-20 min, but check on them to make sure that they don’t burn, though a slight blackening to the tips is just fine.
  • Take your pork meat mix and make small meatballs about 1 to 1 ½ “  in diameter, place them on the foil wrapped baking pan.  Cover them with another layer of aluminum foil and place them in the oven for baking.  They should take about ½ hour.
  • When the veggies are done roasting remove them from the oven and throw them in the soup.    At this point take a food processor and blend the soup till all the veggies are liquefied, or leave a few chunks if you like it that  way.
  • Now add the diced apples to the soup and let it cook on med-high till the meatballs are ready.    Stir semi-frequently.
  • When the meatballs are done remove them from the oven and place them into the soup using tongs or a spoon.
  • Reduce the soup temperature to low.
  • Serve anytime.



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2 Responses to “Mildly Spiced Tomato and Apple Soup with Pork Meatballs”

Catherine Gowans

This sounds yummy Amber. I am going to try with our pasture pork!



It is absolutely delicious! Let me know if you enjoy it and check my latest blog for a delicious spicy chicken soup 🙂


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