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Tomato and Meatball Soup

3 large ripe tomatoes
2 onions
2.1/2 beef cubes
1 Tsp sugar
1 cup rice
1 small can of tomato soup
1/2 stick celery
Salt and pepper

Meatballs

1 minced steak
1 egg
Nutmeg
Breadcrumbs

1) Boil tomatoes and onions in water until cooked, put though sieve and celery, beef cubes, sugar, soup, salt and pepper.

2) Combine meatballs ingredients, season to taste and make into small balls.

3) Bring to boil and add one cup of rice.

4) Add meatballs to soup.

5) Simmer until celery is tender.

 

Chestnut Soup

Ingredients:
½lb chestnuts
1oz margarine
Quart vegetable stock
Teaspoon sugar
Chopped onion
Teaspoon lemon juice (equivalent in substitute)
1) Preheat oven to 200°C. If using fresh chestnuts, use a sharp knife to cut a cross into the flat side of the chestnuts. Transfer to a baking tray and bake for about 30 minutes, until chestnuts feel quite soft. Set aside until cool enough to handle (they peel much better when warm), then use a small knife to remove the shells and any furry skins.

2) Heat margarine in a large saucepan. Add the onion and cook over low heat for 5-6 minutes until the onion softens and the mixture just starts to turn golden. Add chestnuts, stock and sugar. Season, then bring to the boil. Reduce heat to low and simmer, partially covered, for 45 minutes.

3) When warm enough, stir in the lemon juice and serve.

 

Tomato and Meatball Soup

3 large ripe tomatoes
2 onions
2.1/2 beef cubes
1 Tsp sugar
1 cup rice
1 small can of tomato soup
1/2 stick celery
Salt and pepper

Meatballs

1 minced steak
1 egg
Nutmeg
Breadcrumbs

1) Boil tomatoes and onions in water until cooked, put though sieve and celery, beef cubes, sugar, soup, salt and pepper.

2) Combine meatballs ingredients, season to taste and make into small balls.

3) Bring to boil and add one cup of rice.

4) Add meatballs to soup.

5) Simmer until celery is tender.

 

Chestnut Soup

Ingredients:
½lb chestnuts
1oz margarine
Quart vegetable stock
Teaspoon sugar
Chopped onion
Teaspoon lemon juice (equivalent in substitute)
1) Preheat oven to 200°C. If using fresh chestnuts, use a sharp knife to cut a cross into the flat side of the chestnuts. Transfer to a baking tray and bake for about 30 minutes, until chestnuts feel quite soft. Set aside until cool enough to handle (they peel much better when warm), then use a small knife to remove the shells and any furry skins.

2) Heat margarine in a large saucepan. Add the onion and cook over low heat for 5-6 minutes until the onion softens and the mixture just starts to turn golden. Add chestnuts, stock and sugar. Season, then bring to the boil. Reduce heat to low and simmer, partially covered, for 45 minutes.

3) When warm enough, stir in the lemon juice and serve.