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
-
45 minAppetizersamphire, Parmesan cheese, custard powder, whipped cream, egg, vanilla bean, paprika, bunch onion, fresh salmon fillet without skin, fresh pangasius fillet,gratin pangasius fillet filled with salmon
-
35 minAppetizerpuff pastry, Sun dried tomatoes, breakfast bacon, pine nuts, fresh cream cheese natural, egg, lamb's lettuce,packages with sundried tomatoes
-
40 minAppetizermilk, dried yeast, egg, turmeric, olive oil, flour, Parmesan cheese, watercress, lamb's lettuce, butter, sugar, pistachios, chilli pepper flakes,turmeric case with cauliflower cream and pistachio caramel
-
55 minAppetizerMussels, brown beer, leeks, winter carrot, celery, fish bouillon tablet, cook's cream, salt and freshly ground pepper, parsley,Mussel soup
Nutrition
245Calories
Sodium0% DV0g
Fat23% DV15g
Protein24% DV12g
Carbs4% DV12g
Fiber0% DV0g
Loved it