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Danielle Kroll
Tomato soup with meatballs and coriander garlic bread
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Ingredients
- 2 tablespoon olive oil
- 1 onion
- 2 clove garlic
- 2 laurel leaf
- 70 gram tomato paste
- 1 fresh ginger
- 1 kilogram tomato
- 1 tablespoon fresh thyme
- 1 teaspoon dried thyme
- 500 milliliters Meat bouillon
- 1 tablespoon cornstarch
- 100 milliliters milk
- 100 milliliters cooking cream
- 250 gram minced beef for the balls
- 1 teaspoon cumin powder (djinten) for the balls
- 1 egg yolk for the balls
- 2 tablespoon bread crumbs for the balls
- 1 baguette for the garlic bread
- 3 tablespoon olive oil for the garlic bread
- 2 clove garlic for the garlic bread
- 2 tablespoon fresh coriander for the garlic bread
Directions
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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.
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Spoon the ginger, tomatoes and thyme through and simmer for 8-10 minutes.
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Pour in the stock and simmer for about 15 minutes.
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Meanwhile, form small balls of the mince, cumin, egg yolk, breadcrumbs, salt and pepper.
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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.
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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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