Stuffed tomato-vegetable soup

Name: stuffed tomato-vegetable soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 2 onion; 1 kg tomato; 2 el traditional olive oil; 70 g tomato paste look; 750 ml tap water; 2 beef broth tablet; 250 g half to half chopped; 100 g vermicelli; 300 g frozen fine soup vegetable

Dutch soup with onion, tomatoes and minced meat.

Ingredients

Kitchen Stuff

1 blender

Directions

Chop the onion. Cut the tomatoes in four.
Heat the oil in a frying pan and fry the onion for 5 minutes on low heat.
Add the tomatoes and cook for 5 minutes on medium heat.
Fry the tomato puree and add the water and stock cubes. Bring to the boil and cook on low heat for 12 minutes.
Puree with the hand blender.
Meanwhile, season the minced meat with pepper and salt and form small balls.
Add the balls, vermicelli and soup vegetables to the soup.
Bring to a boil and cook over low heat for 7 minutes. Season with salt and pepper.