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Tomato soup with meatballs and coriander garlic bread
 
 
4 ServingsPTM40 min

Tomato soup with meatballs and coriander garlic bread


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Directions

  1. Heat the olive oil in a soup pot and fry the onion, garlic and bay leaves. Add the tomato puree and bake for about 1 minute.
  2. Spoon the ginger, tomatoes and thyme through and simmer for 8-10 minutes.
  3. Pour in the stock and simmer for about 15 minutes.
  4. Meanwhile, form small balls of the mince, cumin, egg yolk, breadcrumbs, salt and pepper.
  5. Remove the bay leaves from the soup. Puree the soup. Add the meatballs and cook gently for 5-7 minutes. Tie the soup with cornstarch diluted with the milk.
  6. Roast the baguette, covered with olive oil mixed with garlic and coriander, in a hot grill pan or under the oven grill. Serve with the soup.

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Nutrition

595Calories
Sodium0% DV0g
Fat45% DV29g
Protein48% DV24g
Carbs18% DV55g
Fiber0% DV0g

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