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LSMITHNY21
Tomato soup
Dutch tomato soup with meatballs and parsley.
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Ingredients
Directions
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Cut the shallot finely. Cut the tomato in four and finely chop the celery.
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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.
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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.
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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.
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Rinse the balls with cold water in a colander. Press the soup through a sieve above a pan.
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Bring the soup back to the boil. Spoon the balls and cook for another 3 minutes. Season with pepper and salt.
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Cut the parsley above it.
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Nutrition
245Calories
Sodium0% DV0g
Fat23% DV15g
Protein24% DV12g
Carbs4% DV12g
Fiber0% DV0g
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