John Myers
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Cream of Tomato Soup with Meatballs
The perfect cream of tomato soup with meatballs recipe with a picture and simple step-by-step instructions.
For the meatballs
- 500 g Ground beef
- 1 Roll from the day before
- 1 Egg
- Salt and pepper
- 2 Tl Freshly chopped thyme
- 1 tsp Hot paprika paste)
- 500 ml Vegetable broth hot
The tomato cream soup
- 1 Diced shallot
- 1 tbsp Olive oil
- 1 tbsp Butter
- 0,5 tsp Dried ginger
- 1 tsp Yellow curry paste
- 1 Red peppers
- 8 Cherry tomatoes
- 1 glass Tomatoes happened
- 100 ml Coconut milk
- Soak the bun and then squeeze it out. Knead the mince with the egg, bread roll, thyme, salt and pepper as well as the paprika paste. Form small balls and let them steep in the hot vegetable stock for 10 minutes.
- Melt the oil and butter in the saucepan. Fry the shallot and the dried ginger. Add the curry paste and the diced paprika as well as the diced cherry tomatoes. Deglaze with the tomatoes, puree briefly. Add 300 ml of the vegetable stock and the milk. Simmer for 20 minutes and serve with the meatballs.
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