Let the soup simmer for an hour. Then remove the meat and
the bouquet garni from the soup and put the immersion
blender in it. Pour through a sieve and press the liquid out of
the pulp as much as possible.
Make meatballs the size of marbles and cook them in
vegetable stock until done. They are done when they float.
Spoon them out of the stock, let them evaporate for a while
and then fry them in some hot butter. Add them to the soup.
Now you can choose whether or not to add cream. You can
also serve the cream separately at the table. Finish off in the
plate with tufts of parsley.
tomato soup with meatballs
parsley
bay leaf
bone-in soup meat
tomato concentrate
salt & pepper
cayenne pepper
cream
mixed minced meat
butter
Clean up and chop the soup vegetables. First sauté the onion
in a little butter. Add crushed garlic and then the celery and
carrots. Leave to stew a little longer under a lid. In the
meantime, make a bouquet garni with thyme, rosemary, bay
leaf and parsley stems.
Cut the tomatoes into large pieces and add them to the
stewed soup vegetables. Make up the volume with water and
add the soup meat and the bouquet garni. Stir a couple more
tablespoons of tomato concentrate into the soup and season
with pepper, salt and a pinch of cayenne pepper.
fresh tomatoes
green celery
onions
garlic
carrots
fresh thyme
rosemary sprig
vegetable stock
tomato soup
with meatballs
Clean up and chop the soup vegetables. First
sauté the onion in a little butter. Add crushed
garlic and then the celery and carrots. Leave to
stew a little longer under a lid. In the meantime,
make a bouquet garni with thyme, rosemary,
bay leaf and parsley stems.
Cut the tomatoes into large pieces and add
them to the stewed soup vegetables. Make up
the volume with water and add the soup meat
and the bouquet garni. Stir a couple more
tablespoons of tomato concentrate into the
soup and season with pepper, salt and a pinch
of cayenne pepper.
Let the soup simmer for an hour. Then remove
the meat and the bouquet garni from the soup
and put the immersion blender in it. Pour
through a sieve and press the liquid out of the
pulp as much as possible.
Make meatballs the size of marbles and cook
them in vegetable stock until done. They are
done when they float. Spoon them out of the
stock, let them evaporate for a while and then
fry them in some hot butter. Add them to the
soup.
Now you can choose whether or not to add
cream. You can also serve the cream
separately at the table. Finish off in the plate
with tufts of parsley.
parsley
bay leaf
bone-in soup meat
tomato concentrate
salt & pepper
cayenne pepper
cream
mixed minced meat
butter
fresh tomatoes
green celery
onions
garlic
carrots
fresh thyme
rosemary sprig
vegetable stock
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
