Sherry tomato soup with meatballs

Name: Sherry tomato soup with meatballs
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 1,25-1,5 kg ripe tomatoes (e.g. soup tomatoes); 1 baby onion; 2 Garlic cloves; 400 g mixed mince; 1 Egg; 2-3 TABLESPOONS Breadcrumbs; 7-8 TABLESPOONS dry sherry; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers; 3-4 Tbsp Olive oil; 2 TABLESPOONS Tomato paste; 1 TABLESPOON Flour; 3 TSP clear soup; 150 g Long grain rice; 1 TEASPOON Sugar; 1/2 bunch Parsley

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

1,25-1,5 kg ripe tomatoes (e.g. soup tomatoes)
1 baby onion
2 Garlic cloves
400 g mixed mince
1 Egg
2-3 TABLESPOONS Breadcrumbs
7-8 TABLESPOONS dry sherry
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers
3-4 Tbsp Olive oil
2 TABLESPOONS Tomato paste
1 TABLESPOON Flour
3 TSP clear soup
150 g Long grain rice
1 TEASPOON Sugar
1/2 bunch Parsley

Directions

1
Wash the tomatoes and cut them into pieces. Peel and chop onion and garlic. Knead minced meat, egg, breadcrumbs, 2 tablespoons diced onion, 2-3 tablespoons sherry, salt, pepper and paprika. Form walnut-sized balls with moistened hands
2
Heat the oil in a large pot. Fry the meatballs in it until golden brown all around, take them out. Sauté the rest of the onion and garlic in the frying fat. Steam the tomatoes briefly with the rest of the meatballs, up to 4 tbsp. Season with salt and pepper. Add tomato paste and flour, sweat. Stir in a good 3/4 l water, rest sherry and stock. Bring to the boil and simmer covered for 30-40 minutes
3
Put the rice in a good 300 ml of boiling salted water. Cover and let it swell at low heat for about 20 minutes
4
Finely puree the soup. Season to taste with salt, pepper and sugar. Add meatballs and remaining tomatoes, simmer for 5-10 minutes. Wash parsley and chop finely. Serve the soup with rice and sprinkle with parsley