Cooking time 25 min
Ingredients for the main dish:
- 600 g of fleshy tomatoes (or 400 g of peeled tomatoes (can))
- 1 zucchini
- 1 onion
- 70 g of tomato paste
- 8 dl of vegetable broth (fresh – see advice below or 1 cube dissolved in 8 dl very hot water)
- 1 tablespoon olive oil
- black pepper (mill)
Ingredients for the meatballs
- 100 g minced pork and veal (butcher) (or beef and pork)
- 3 branches of flat parsley (fresh)
- 40 g parmesan cheese (block)
- 1 egg
- 2 tablespoon tablespoon breadcrumbs
Nutrition: per serving
- fat12.9 g
- carbs16.5 g
- protein14.5 g
How to prepare tomato-dumplings soup recipe
Tested and delicious recipe for tomato-dumplings soup recipe. Try it and we guarantee you will enjoy it.
Cut the onion roughly. Peel the zucchini and cut it into small pieces. Cut the fresh tomatoes in 4 and remove the biggest glitches. Grate the equivalent of 2 tbsp. Parmesan cheese. Chop the leaves of the flat parsley. Mix the mince, egg, bread crumbs, grated parmesan and chopped parsley. If necessary, season the seasoning with salt and pepper. Make dumplings the size of a ping pong ball. Bring 3 dl of vegetable broth to a boil, reduce the heat and add the meatballs. Cook ± 3 min just below boiling point; the meatballs are cooked when they rise to the surface. Take them out of the broth and reserve them. Also reserve the broth.
1 Heat the olive oil in a large saucepan and fry the onion until it is translucent.
2 Add the tomatoes (fresh or peeled), as well as the tomato paste, the zucchini pieces, 5 dl of broth and the meatball broth. Cover and cook for 15 minutes
3 Mix the soup very finely. Add the meatballs and reheat for a few minutes. If the soup is too thick, add a little water or broth. Add salt and pepper.