Tomato meatball soup

Tomato meatball soup

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
1 tablespoon soy sauce
1 tablespoon sherry
1 spring onion, chopped
1/2 teaspoon fresh ginger, grated
1 egg, beaten
2 tablespoons cornflour
250g minced lean pork or beef
1 litre chicken stock
1 leek, thinly sliced, (white part only)
4 ripe tomatoes, peeled and diced
1 teaspoon peanut oil
fresh coriander leaves, chopped, to garnish
or spring onions, chopped, to garnish

Method

  1. Mix soy sauce, sherry, spring onion, ginger, egg and cornflour with minced meat and set aside. Place stock in large saucepan and add leek and tomatoes. Bring to the boil and simmer for a few minutes.
  2. Add oil, then drop teaspoons of the meat mixture into simmering soup. Cover and cook gently for 5–8 minutes. Serve sprinkled with fresh coriander or spring onions.

Note

  • When tomatoes are expensive, use 1 × 425 g tin tomatoes. Chop the tomatoes and measure juice to replace some of the stock.
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