Filter
Reset
Sort ByRelevance
Christopher Gomez
Italian vegetable soup with parmesan balls
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Knead half of the cheese through the minced meat and form small balls.
-
Heat the olive oil in a soup pot and fry the bacon cubes, garlic and onion for 5 minutes.
-
Add the tomato puree and fry briefly. Put the carrot, cabbage and Italian herbs through.
-
Pour in the stock and stir in the pasta and meatballs.
-
Cook the soup with lid on the pan gently for 20 minutes. Serve the soup with ciabatta bread. Sprinkle with olive oil and sprinkle with the rest of the Parmesan cheese.
-
30 minLunchegg, White bread, Sesame seed, frying oil, flour, protein, young leaf lettuce, lamb's lettuce, smoked salmon, olive oil, lemon juice, fresh chives,salmon nests with crispy eggs
-
20 minLunchgreen bean, baby, butter lettuce, cherry / cherry tomato, black olive, egg, Red onion, olive oil, dijon mustard, lemon juice, capers,french salad with beans
-
20 minLunchsteak, mild olive oil, game stick bread, mayonnaise with lemon, arugula lettuce melange, tomato, chimichurri herbs,steak stick bread with chimichurri
-
30 minLunchharicots verts, lettuce, lamb's lettuce, arugula, cucumber, avocado, lemon juice, radishes, smoked chicken fillet, cress, Sesame seed, sesame oil, honey, orange juice, orange grater, olive oil,green salad with avocado, chicken and orange sesame dressing
Nutrition
775Calories
Sodium0% DV0g
Fat68% DV44g
Protein68% DV34g
Carbs19% DV58g
Fiber0% DV0g
Loved it