Roasting the tomatoes in the oven first, instead of just boiling them, evaporates excess water and intensifies their sweetness.

Keep a small bowl of cold water nearby. Wetting your hands slightly stops the meatball mixture from sticking to your palms while rolling.

Use an immersion blender right in the pot to puree the roasted tomatoes and broth to a silky smooth consistency before adding the meatballs.

A swirl of heavy cream or crème fraîche right in the bowl makes the bright red soup luxurious and tames the acidity.