Tomato Soup with Meatballs and Vermicelli
⏳ Time
30 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
Tomato soup with meatballs and vermicelli.
Ingredients
- Chicken Broth - 2½ l
- Bay leaf - 2 pieces
- Onion - 14.1 oz
- Thyme - to taste
- Red Long Chili Peppers - 1 tablespoon
- Ground meat - 10.6 oz
- Tomatoes - 17.6 oz
- Vermicelli - 3.5 oz
- Cream (40%) - 7 fl oz
- Parsley - to taste
- Salt - to taste
- Ground Black Pepper - to taste
- Passata Tomato Sauce - 4 spoons
- Apple Wine - to taste
Step by Step guide
Step 1
Place the broth with bay leaves over heat. Add the quartered onions, thyme, and red pepper. Simmer for about 20 minutes.
Step 2
Roll the minced meat into small meatballs and add them to the soup. Add the tomato paste and chopped tomatoes, and stir well. Incorporate the vermicelli. Bring to a boil, then add the wine and simmer for about 10 minutes, stirring occasionally. Season with salt and pepper.
Step 3
When the soup is ready, add cream and finely chopped parsley. Serve with hot, crispy baguette.
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