Tomato Soup with Mozzarella Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg beefsteak tomato (s)
- 2 onions)
- 2 cloves garlic)
- 2 tablespoon olive oil
- sugar
- 1 tablespoon gin
- 2 packs mozzarella, á 15g
- 1 pot basil
- salt and pepper
- 1 liter vegetable stock
Print Recipe
Pin Recipe Instructions
- Wash and chop the tomatoes. Peel and dice the onions and garlic. Fry in hot oil. Add the tomatoes and the stock, cook for about 20 minutes. Chop up with the hand blender, then pass through a fine sieve. Bring to the boil once, add the spices and gin to taste.
- Puree the mozzarella for the dumplings. Wash, chop and knead the basil. Season with salt and pepper. Shape the mixture into 18 dumplings. Divide between 6 soup plates and fill up with the soup.
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