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
-
25 minLunchsmoked salmon, fish fond, fish stock of tablet, lemon juice, salmon fillet, gelatin, egg, whipped cream, ricotta,salmon terrine with hard-boiled eggs -
15 minAppetizercream cheese, Australian Vote Ginger, cherryto, mini peppers, cucumber,mini-vegetable filled with ginger cheese -
30 minLunchbutter, shallot, garlic, leeks, White bread, hard goat cheese, thyme, vegetable stock, chicken broth tablet, beet, flat leaf parsley,beet soup with goat's cheese -
105 minAppetizerred peppers, garlic, olive oil (extra virgin), sea salt, (freshly ground) four-season pepper, potatoes, onion, lettuce, pre-fried Boulogne baguette,lettuce with roasted peppers and garlic bruschettas
Nutrition
245Calories
Sodium0% DV0g
Fat23% DV15g
Protein24% DV12g
Carbs4% DV12g
Fiber0% DV0g
Loved it