Tomato Soup With Veal Meatballs - cooking recipe

Ingredients

2 Tbsp. olive oil
1 medium carrot, peeled and chopped
1 medium yellow onion, finely chopped
1 stalk celery, finely chopped
1 Tbsp. minced parsley
2 lb. ripe plump tomatoes, peeled, cored, seeded and chopped
3/4 tsp. salt or to taste
1/4 c. all-purpose flour
5 oz. vermicelli, broken
28 oz. crushed tomatoes
2 qt. chicken stock (chicken broth)
2 slices white bread, without crusts
1/2 c. milk
1/2 lb. ground veal shoulder
1 Tbsp. unsalted butter
2 shallots (4 green onions, minced)
2 egg yolks, lightly beaten
1/8 tsp. black pepper
pinch of ground nutmeg

Preparation

Heat olive oil in a large stock pot over moderate heat for 1 minute. Add carrot, onion and parsley. Reduce heat to low.
Cook, uncovered, until vegetables are soft, 10 minutes.
Add tomatoes and chicken stock.
Bring to a boil.
Lower heat, cover and simmer for 1 hour.