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Cara Murray
Tomato cream soup with balls
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Ingredients
Directions
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Mix the bread crumbs, salt and freshly ground pepper through the minced meat, form small balls and keep them separate.
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Heat the oil in a soup pan and fry the tomatoes, onion, carrot, a few sprigs of parsley and mace for about 5 minutes.
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Add the stock and 1 teaspoon of salt and cook gently for about 10 minutes.
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Purée the soup or rub it through a sieve and pour into a bowl or jug.
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Melt the butter in the soup pan. Add the flour, stir and cook gently for about 2 minutes. Pour the soup while stirring, in parts until the whole will bind.
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Add the meatballs and boil gently for about 10 minutes.
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Finely chop the rest of the parsley. Pour the cooking cream into the soup and sprinkle with the chopped parsley.
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Nutrition
485Calories
Sodium0% DV0g
Fat55% DV36g
Protein28% DV14g
Carbs7% DV22g
Fiber0% DV0g
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