Filter
Reset
Sort ByRelevance
LSMITHNY21
Tomato soup
Dutch tomato soup with meatballs and parsley.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the shallot finely. Cut the tomato in four and finely chop the celery.
-
Heat the butter in a soup pot and fry the shallot for 1 min. Add the tomato, celery and bouillon tablets and bring to the boil with the water.
-
Cook the soup gently for 15 minutes. Crumble the bouillon tablet over a bowl. Mix 2 cups of boiling water from the pan with the tablet.
-
Mix the minced meat with the stock. Turn small soup balls. Bring water to the boil and cook the soup balls in 4 min. Until done.
-
Rinse the balls with cold water in a colander. Press the soup through a sieve above a pan.
-
Bring the soup back to the boil. Spoon the balls and cook for another 3 minutes. Season with pepper and salt.
-
Cut the parsley above it.
Blogs that might be interesting
-
140 minAppetizerTasty tomatoes, roma tomatoes, sugar, rosemary, extra virgin olive oil, garlic, flat leaf parsley, Dutch shrimps,tomato-shrimp salad -
10 minAppetizertomato, garlic, traditional olive oil, ciabatta, fresh basil leaves,bruschetta with tomato and basil -
20 minLunchwinter carrot, lemon, sunflower oil, white hazelnuts, mixed salad, celery, fresh chives, fresh parsley, yogonaise, herbal broth, Tabasco,carrot-celery salad -
15 minAppetizerlemonade syrup lemon, coconut water, sugar, lime, vodka, lime, ice Cube,coconut-lime vodka
Nutrition
245Calories
Sodium0% DV0g
Fat23% DV15g
Protein24% DV12g
Carbs4% DV12g
Fiber0% DV0g
Loved it