SPICY TOMATO SOUP RECIPES SAVORY

The taste of tomatoes and beef broth tasted so harmonious in this soup. Dibalur slightly spicy taste, no doubt when this soup is quite tempting anyone who tried to taste it.

Savory spicy tomato soup recipe that is certainly suitable tempting served as lunch menu. Putihatau not eaten with rice, this dish is still quite filling. Because, there are potatoes in addition to other types of vegetables used to make Indonesian cuisine this one.

Ingredients:
1. 3 red tomatoes, cut off, boiled with 300 milliliters of water until wilted, then blended.
2. 175 grams of potatoes, peeled, cut to shape and size according to taste.
3. 100 grams of carrots, peeled, cut to shape and size according to taste.
4. 50 grams of sweet corn that has been in a state of dipipil.
5. 4 pieces of beef sausage, cut to size and shape according to taste.

Seasoning:
1. 2 cloves garlic, crushed, then chopped up finely.

Meatball Soup

Fixings

8 ounces ground meat hurl

1/4 container ground parmesan cheddar, in addition to additional for fixing

1/4 container slashed new parsley

1 huge egg, softly beaten

1 clove garlic, ground

Legitimate salt and naturally ground pepper

2 tablespoons additional virgin olive oil

2 carrots, diced

2 stalks celery, diced

1 quart low-sodium chicken soup

1 9 -ounce bundle refrigerated cheddar tortellini

4 containers inexactly stuffed infant spinach (around 3 ounces)

Bearings

Consolidate the hamburger, parmesan, 2 tablespoons parsley, the egg, garlic, 1/2 teaspoon salt, and pepper to taste in a medium dish; blend with your hands until simply consolidated. Structure into 1-inch meatballs; put aside.

Heat the olive oil in a pot or Dutch broiler over medium-high hotness. Include the meatballs and cook, turning, until brilliant, 3 to 4 minutes; uproot to a plate. Add the carrots and celery to the pot; cook, mixing, until simply diminished, around 5 minutes. Include the juices and 3 containers water; heat to the point of boiling. Furnish a proportional payback to the pot alongside the staying 2 tablespoons parsley and 1/2 teaspoon salt. Stew until the meatballs are simply cooked through, around 2 minutes.

Include the tortellini and cook until they buoy to the top, around 4 minutes. Include the spinach and cook, blending, until shriveled, 1 moment. Season with salt and pepper. Top with more parmesan.

Every serving: Calories 474; Fat 23 g (Saturated 8 g); Cholesterol 147 mg; Sodium 1,065 mg; Carbohydrate 37 g; Fiber 4 g; Protein 27 g