Tomato Soup with Meatballs and Vermicelli
Soups • Spanish
Description
Tomato soup with meatballs and vermicelli.
Ingredients
- Chicken Broth 2½ l
- Bay leaf 2 pieces
- Onion 15 oz
- Thyme to taste
- Red Long Chili Peppers 1 tablespoon
- Ground meat 10 oz
- Tomatoes 20 oz
- Vermicelli 5 oz
- Cream (40%) 5 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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