Tomato soup with meatballs
Ingredients
4 persons
- 500 gram ELVEA Natural Passata
- 250 grams of ground meat
- June 1st
- 1 clove garlic
- 1 stalk celery
- 1 carrot
- 1 pinch of herb sachets
- 70 gram ELVEA Double Tomato Concentrate
- 1 liter vegetable broth
- butter
- pepper
- salt
- fresh parsley
Preparation
-
1
Remove the threads from the celery and cut into bows. Peel the carrot and cut it into pieces.
-
2
Melt a knob of butter in a soup pan and in it stew the onion and garlic until translucent. Add the celery, carrot and tomato concentrate and simmer for a few minutes. Now add the passata and simmer on a low heat.
-
3
Add the spice peel and stock to the pan, bring to a boil and simmer gently for 30 minutes.
-
4
Meanwhile, roll small balls of the minced meat. Season them with salt and pepper.
-
5
Remove the spice husk from the soup and blend the soup in a blender or with a hand blender. Add the meatballs and cook for 3 minutes without stirring. The meatballs are cooked when they rise to the top. Season the soup with salt and pepper and serve. Finish with some chopped parsley or a dash of cream.
