Chinese-style tomato soup with meatballs
with omelette strips and spring onion
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Passata
1 piece
Egg
(Contains Egg)
½ piece
Carrot
¼ bunch
Scallions
½ sachet(s)
Nasi-bami spice mix
1 piece
Garlic
½
Tomato paste
5 g
Ginger paste
½ piece
Tomato
45 g
Spaghetti
(Contains Wheat May be present Lupin, Egg, Mustard, Soy)
4 piece
Beef-pork meatballs with Thai seasoning
(May be present Celery, Egg, Gluten, Mustard, Soy)
Not included in your delivery
1.5 tablespoon
[Reduced salt] ketjap manis
1 tablespoon
White wine vinegar
1 tablespoon
Sunflower oil
400 milliliters
Low sodium chicken stock
1.5 tablespoon
Honey [or plant-based alternative]
1 teaspoon
Sambal
Nutrition Values
Utensils
Cooking Steps
Press or mince the garlic. Dice the tomato and finely chop the scallions and separate the white part from the greens. Chop the carrot into crescents. Prepare the stock.
Heat a drizzle of sunflower oil in a stock pot with a lid and fry the garlic and white part of the scallions over high heat for 1 minute while stirring. Add the tomato, carrot, tomato puree and fry for another 2 - 3 minutes. Pour the broth and passata into the pan and bring to a boil. Lower the heat and cook for 10 - 12 minutes with the lid on.
Did you know... Carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs
Beat the eggs and season with salt and pepper. Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the meatballs for 3 - 4 minutes until evenly browned. Halve the meatballs in the frying pan and fry for an extra 1 minute. Remove from the pan and set aside.
In the same frying pan pour in the eggs to fry 1 omelette for every 2 people.
Boil plenty of salted water in a pot or saucepan. Weight the spaghetti and break the spaghetti in half. Cook the spaghetti for 10 - 11 minutes, then drain and set aside.
In the meantime add the Nasi-bami spice mix, honey, ginger paste, ketjap, white whine vinegar, and sambal* (amount in pantry list) to the soup, then blend it with a hand blender.
*Take care, this ingredient is spicy! Use as preferredd
Cut the omelet into thin strips. Transfer the spaghetti and meatballs to bowls. Pour the soup in and garnish with the rest of the spring onion and the omelet.