Fresh Tomato Soup with Meatballs and Mozzarella Garlic Bread
with homemade parsley-garlic butter | to share
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Tags:
Recipe
Allergens:
Milk
•Rye
•Wheat
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time10 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
1 bulb(s)
Mozzarella
(Contains Milk)
75 g
Grated Gouda
(Contains Milk)
10 g
Fresh flat leaf parsley
(May be present Celery)
125 g
Butter
(Contains Milk)
1 piece
Garlic
2 piece
White demi-baguette
(Contains Rye, Wheat May be present Gluten, Milk, Tree nuts, Sesame)
10000 milliliters
Fresh tomato soup with meatballs
(Contains Milk May be present Peanuts, Celery, Lupin, Tree nuts, Soy, Sulphites, Egg, Gluten, Fish, Mustard)
Not included in your delivery
to taste
Salt and pepper
Nutrition Values
Energy (kJ)6215 kJ
Calories1485 kcal
Fat104 g
Saturated Fat60 g
Carbohydrate92.2 g
Sugar18.1 g
Dietary Fiber6.7 g
Protein43.6 g
Salt7.5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Bowl
•Stove
Cooking Steps
1
- Preheat the oven to 200°C.
- Take the butter out of the fridge and allow it to reach room temperature.
- Press or mince the garlic and finely chop the parsley.
- Roughly chop the mozzarella.
2
- Transfer the softened butter to a bowl.
- Mix the butter with the garlic and two-thirds of the parsley.
- Season with salt and pepper.
3
- Partially slice the demi-baguettes on a diagonal, ensuring the base remains intact.
- Spread the garlic butter on the inside of the bread and add some of both cheeses, then scatter the rest of the cheese over the top.
- Pop the baguettes in the oven for 10 minutes, or until the cheese is golden-brown.
4
- Transfer the garlic bread to a serving dish.
- Scatter the rest of the parsley over the bread to finish.