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Christopher Gomez
Italian vegetable soup with parmesan balls
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Ingredients
Directions
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Knead half of the cheese through the minced meat and form small balls.
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Heat the olive oil in a soup pot and fry the bacon cubes, garlic and onion for 5 minutes.
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Add the tomato puree and fry briefly. Put the carrot, cabbage and Italian herbs through.
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Pour in the stock and stir in the pasta and meatballs.
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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.
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Nutrition
775Calories
Sodium0% DV0g
Fat68% DV44g
Protein68% DV34g
Carbs19% DV58g
Fiber0% DV0g
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