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Tomato Soup with Mince Balls |
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| Serves 4 |
Prep 15 mins |
Cooking 20 mins |
Easy |
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My rating |
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| Ingredients |
For the mince balls
300g of veal mince
1 egg, beaten
60g very fine breadcrumbs
(roast ordinary breadcrumbs & blitz)
Pepper, salt
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For the
soup
350 g of sofrito
or you can use:
1 leek
1 onion
2 celery sticks
2 carrots
2 large potatoes, cubed (they thicken the soup)
3 tbsp olive oil
140g tomato puree
750 - 800g San Marzano tomatoes, chopped
1 ½ litres
vegetable stock
60g chopped parsley + thyme & bay leaf
Pepper, salt
40-60g vermicelli |
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For
the mince balls
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Mix the mince with the breadcrumbs, egg and pepper, salt.
Make small balls (±2 cm diameter).
Cook in slightly salted water for 10 minutes.
For
the soup
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Clean the vegetables and cut in brunoise (pieces smaller than
1 cm).
Brown the celery, onions and carrots in butter and add the
tomato puree and the chopped tomatoes
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Add the stock, and the parsley, reserving a tablespoon
for the garnish.
Bring these to the boil and cook until soft.
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During cooking time, also add a bunch of thyme,
bay leaf &
parsley (tied up with string).
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To serve, add the vermicelli
and cook for a couple of minutes, then add previously cooked meatballs and some chopped parsley
for garnish. Serve with crusty bread.
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Note: you can
freeze the soup, but without the vermicelli and the
meatballs
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DAILY
DINNERS 
