Thick Creamy Tomato Soup with Ground Meat and Small Pasta

This thick soup with ground meat and small pasta turns especially silky thanks to the yogurt-and-egg liaison and a gentle tomato tang. Cooked in one pot, it is satisfying in no time and ideal for a weekday lunch or a family dinner.

Ingredients

• Ground meat — 9–10.5 oz | 250–300 g
• Butter — 1.1–1.4 oz | 30–40 g
• Tomato paste — 1 tbsp | 15 g
• Small pasta (or risoni) — 1/2 cup | about 85 g
• Water or broth — 4.2–5 cups | 1–1.2 l
• For the liaison: yogurt or sour cream — 5.1 oz | 150 ml
• All-purpose flour — 1–2 tbsp | about 10–20 g
• Egg yolk — 1
• Salt, spices (dried mint, black pepper, paprika) — to taste

Step-by-step recipe

1. In a pot, melt the butter and cook the ground meat over medium heat for 5–7 minutes, until it changes color and takes on a light golden edge, breaking up any clumps.
2. Add the tomato paste, season with salt, dried mint, black pepper, and paprika. Stir well and warm for about 1 minute, until fragrant and vivid.
3. Pour in the water or broth and bring to a boil. Add the small pasta, reduce the heat to medium, and cook until the pasta is almost done (usually 6–8 minutes; follow the package instructions).
4. While the soup is cooking, whisk the yogurt (or sour cream) with the flour and egg yolk in a bowl until smooth.
5. Slowly ladle in 2–3 spoonfuls of hot broth from the pot into the liaison, whisking constantly to equalize the temperature.
6. Return the liaison to the pot in a thin stream, stirring continuously. Bring to a gentle simmer and cook for 1–2 minutes, until slightly thickened. Adjust salt and seasoning if needed.
7. Remove from the heat and serve at once, while the pasta is still pleasantly firm.

Nutritional value per serving

Calories	≈ 320 kcal
Protein	≈ 20 g
Fat	≈ 18 g
Carbohydrates	≈ 22 g
Fiber	≈ 2 g
Sodium	≈ 800 mg

Tips and variations

• To keep the liaison from curdling, always temper it with hot broth and add it to the soup in a thin stream, whisking constantly.
• Adjust the thickness: more flour and less liquid give you a thicker soup; less flour and a little more water make it lighter and looser.
• Broth deepens the flavor, but the soup also tastes balanced with water thanks to the spices and dairy liaison.
• Risoni or any small pasta shape works well: vermicelli, stars, tiny rings, or mini shells. Be careful not to overcook it so it stays pleasantly springy.
• When reheating, add a splash of water or broth: pasta absorbs liquid and the soup thickens over time.

FAQ

Can I replace the yogurt with sour cream?

Yes, sour cream is an excellent substitute for yogurt. Use 10–20% fat, mix it thoroughly with the beaten yolk and flour, and always temper it with hot broth before adding it to the soup.

How do I keep the liaison from curdling?

Take the soup off a hard boil, pour in the liaison in a thin stream while stirring constantly, and first whisk in 2–3 ladles of hot broth. Do not let it boil vigorously after adding it — a brief, gentle simmer is enough.

What pasta should I use if I do not have risoni?

Any small pasta works: vermicelli, stars, mini shells, or alphabet pasta. Check the package for cooking time and aim for al dente.