Tomato soup

Name: Tomato soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 shallot; 750 g tomato; 4 twig fresh celery; el unsalted butter; 3 meat broth tablet; 1 liter tap water; 175 g minced beef; 3 twig parsley

Dutch tomato soup with meatballs and parsley.

Ingredients

Kitchen Stuff

sieve

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.