Tomato soup with meatballs and vermicelli
4 servings
30 minutes
This aromatic tomato soup with meatballs and vermicelli is a true embodiment of home comfort with a Spanish character. It is believed that recipes for such soups originated in Mediterranean cuisine, where tomatoes, herbs, and spices intertwine to create a rich flavor. First, a fragrant broth is simmered with bay leaves, thyme, and pepper; then tender meatballs, tomato paste, and juicy tomatoes are added. Vermicelli makes the soup hearty while white wine adds refined notes. The final touch is cream and fresh parsley that give the dish smoothness and freshness. The soup is served with a crispy baguette that perfectly complements its texture. This dish warms you up and provides delicious enjoyment, making it ideal for family dinners or cozy evenings.
1
Put the broth with bay leaves on the fire. Add quartered onions, thyme, and red pepper. Boil for about 20 minutes.
- Meat broth: 2.5 l
- Bay leaf: 2 pieces
- Onion: 400 g
- Thyme: to taste
- Ground red pepper: 1 tablespoon
2
Roll small meatballs from the minced meat and add them to the soup. Add tomato paste and chopped tomatoes, mix. Add vermicelli. Bring to a boil, add wine, and simmer for about 10 minutes, stirring occasionally. Season with salt and pepper.
- Ground meat: 300 g
- Tomato paste: 4 tablespoons
- Tomatoes: 500 g
- Vermicelli: 100 g
- White wine: to taste
- Salt: to taste
- Ground black pepper: to taste
3
When the soup is ready, add cream and finely chopped parsley. Served with hot, crispy baguette.
- Double cream 40% fat: 200 ml
- Parsley: to taste
