Tomato soup with meatballs
easy
Ingredients
- 2 Eggs (size M)
- 4 TABLESPOONS Milk
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 1 Bread roll (from the previous day)
- 3 Onions
- 200 g Minced beef
- 7-10 Tbsp Sweet peppers
- 40 g Long grain rice
- 2 (approx. 120 g) Carrots
- 1 can(s) (850 ml) peeled tomatoes
- 1 TABLESPOON Olive oil
- 1/2 l clear broth (instant)
- 7-10 Tbsp dried herbs of Provence
- 1 collar Chives
- 7-10 Tbsp Grease
Directions
- 1
Separate an egg. Carefully mix the risen egg, egg yolk and milk. Season with salt, pepper and nutmeg. Pour into a cup coated with fat. Cover and let it stand in a hot water bath for about 25 minutes. Then cut into slices first and then into small pieces.
- 2
Soak the rolls. Peel onions. Chop one onion finely. Mix minced meat, squeezed out roll, remaining egg white and chopped onion. Season with salt, pepper and paprika. Shape into small dumplings with wet hands. Cook rice in boiling salted water for about 20 minutes. Peel carrots. Chop carrots and remaining onions finely. Cut tomatoes while still in the tin. Fry vegetables in hot oil, add tomatoes and stock.
- 3
Cook rice in boiling salted water for about 20 minutes. Peel carrots. Chop carrots and remaining onions finely. Cut tomatoes while still in the tin. Fry vegetables in hot oil, add tomatoes and stock. Season with salt, pepper and dried herbs. Cook for about 15 minutes, then puree. Add meatballs and cook for about 5 minutes. Wash the chives and cut into small rolls. Season soup to taste again. Serve with the rice, egg whites and chives
- 4
Season with salt, pepper and dried herbs. Cook for about 15 minutes, then puree. Add meatballs and cook for about 5 minutes. Wash the chives and cut into small rolls. Season soup to taste again. Serve with the rice, egg whites and chives
- 5
Per person approx. 1260 kJ/ 300 kcal. E 17.84 g/ F 13.67 g/ KH 21.81 g
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