3 herb bouillon cubes
1 slice white bread
3-4 tablespoons milk
1 can peeled tomatoes
1 tablespoon parsley
2 spring onions
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© Janneke's Recipe pages - recipe for soup
How to prepare:
Bring the water with the bouillon (stock) cubes to a boil.
Add the tomato paste and chopped onion and simmer for 10 minutes.
Soak the crustless bread in the milk. Mix the ground beef well with the bread mixture and roll small meatballs.
Add the canned tomatoes (crush a little) and the juice to the bouillon. Cook 5 minutes.
Remove the pan from the heat, add the meatballs and parsley. Let rest for 5 minutes till the balls starts to float. Slice the spring onions very small and sprinkle over the soup.
Serve with French bread.
First published: April 12, 2003, Netherlands
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