Tomato soup

Tomatensoep met balletjes by Ineke

For 8 persons.

1 pound stew meat in pieces

3 soup bones

2 beef bouillon tablets

2 pound tomato's

4 carrots

2 onions

1 rib of celery

2 cloves of garlic

4 bay leaves

2 tea spoons Italian seasoning

a couple of drops of Tabasco

Sea salt

Fresh ground white peper

1 can 6 oz (170 gr) tomato paste

Put meat, bones, tablets, in a pressure-cooker, bring it to a boil and boil it for 45 minutes

When it is ready let it cool.

Put a strainer in a big pan and poor everything trough the strainer.

If there is some fat on the meat cut it of.

Then cut the meat in verry small pieces and set aside.

Cut the vegetables in pieces and make a puree from it with a blender.

Bring the bouillon to a boil and pour the vegeable puree in the boullion

together with one can of tomato paste, bay leaves, Italian seasening, Tabasco,

sea salt, peper.

Let it simmer for about 10 minutes, pour in the meat and meatballs, let it simmer

again for 3 minutes.

Tast it and If necessary put in some salt and peper or what you like in it.

Enjoy

Little meatballs for the soup.

1pound extra lean ground beef.

1small onion diced in very small pieces.

2 green onions diced in very small pieces.

5 strings of parsley cut in very small pieces.

1 pinch of ground coriander.

Sea salt.

Fresh ground white peper.

1 tea spoons Italian seasoning.

1 egg yolk.

1 beef bouillon tablet for boiling the meatballs.

Put everything together and knead it well, than make very little meatballs out of it.

Heath some water with one beef bouillon tablet, when it is boiling put in the

meatballs bring it back to boiling point and boil for 2 or 3 minutes Take the meatballs out of the boullion and set them aside.

Put them in the soup when this is ready.