Tomato and Vermicelli Soup
4 servings
70 minutes
Tomato and vermicelli soup is a harmony of simple yet exquisite flavors of Italian cuisine. Its history traces back to traditional village recipes where the combination of fresh tomatoes, aromatic onions, and delicate vermicelli created the perfect dish for a cozy family dinner. The light acidity of the tomatoes beautifully complements the rich flavor of eggs, adding a tender texture to the dish. The soup stands out for its lightness and richness at the same time, making it a great choice for both lunch and dinner. Fresh parsley and pepper complete the composition with a touch of freshness. This soup is ideal for those who appreciate simplicity in preparation without sacrificing taste and want to immerse themselves in the atmosphere of warm Italian evenings.
1
Pour boiling water over the tomatoes and peel them. Then grate the tomatoes.
- Tomatoes: 600 g
2
Chop the onion and fry it in vegetable oil. Add tomatoes to the onion, season with salt. Then pour in hot water.
- Onion: 2 pieces
- Vegetable oil: 4 tablespoons
- Tomatoes: 600 g
- Salt: to taste
3
Boil for 10 minutes, then add the vermicelli. Continue to cook until ready. Then remove the soup from the heat. Next, break the eggs and pass them through a strainer into the soup while continuously stirring it. The main thing is that the eggs do not curdle.
- Vermicelli: 400 g
- Chicken egg: 3 pieces
4
The soup is ready. Sprinkle with greens, add pepper, and serve.
- Parsley: to taste