Tomato Soup with Egg Balls

Ingredients

• 1 tablespoonful butter
• 1 bay leaf
• 12 whole peppers
• 1 fine-chopped onion
• 2 tablespoonfuls rolled crackers
• 1 can of tomatoes
• 1 teaspoonful salt
• 1 tablespoonful sugar
• 0.125 even teaspoonful pepper
• 0.5 pint of boiling water
• yolks of 2 eggs
• 0.5 pint of cream
• 2 hard-boiled eggs
• 0.5 ounce melted butter
• the yolk of 1 egg
• a little salt
• a little nutmeg
• 12 small balls like marbles

Method

1. 1

   In a saucepan, melt butter with bay leaf, whole peppers, and chopped onion; cook for 5 minutes without browning.

2. 2

   Add rolled crackers, tomatoes, salt, sugar, and pepper; cook for 15 minutes.

3. 3

   Add boiling water and press tomatoes through a sieve.

4. 4

   Mix yolks with cream and add to soup.

5. 5

   Prepare egg balls by mixing grated hard-boiled eggs with melted butter, yolk, salt, and nutmeg; form into balls, cook in boiling salted water for 5 minutes, and add to soup.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 14. The excerpt below is the record exactly as published.

Tomato Soup with Egg Balls.— Place a saucepan with 1 tablespoonful butter, 1 bay leaf, 12 whole peppers, and 1 fine- chopped onion over the fire^ cook 5 minutes without browning; add 2 tablespoonfuls rolled crackers, 1 can of tomatoes, 1 tea- spoonful salt, 1 tablespoonful sugar, y^ even teaspoonful pepper, cook 15 minutes ; add Y, pint of boiling water ; press the tomatoes through a sieve into a clean saucepan. Mix the yolks of 2 eggs with Y» pint of cream ; add it to the soup ; place 12 egg balls (mentioned below) in the tureen, and pour the soup over. Grate 2 hard-boiled eggs ; mix them with Ys ounce melted butter and the yolk of 1 egg ; season with a little salt and nutmeg ; form it into 12 small balls like marbles; roll them in flour; drop them into boiling salted water, cook 5 minutes; then remove, and lay them in the tureen. Corn and Tomato Sonp without Meat. — Melt 2 ounces butter in a saucepan; add 2 fine-cut onions, 1 bay leaf, and 12 whole peppers; cook 5 minutes without browning; add 1 table- spoonful flour, stir and cook 2 minutes ; add 1 can of tomatoes, 1 tablespoonful sugar, 1 teaspoonful salt, Yi teaspoonful white pepper, stir often, and cook 10 minutes ; add 1 pint of boiling water, cook 5 minutes ; then press the tomatoes through a sieve into a clean saucepan ; cut the corn from 6 young ears of green corn, add it to the soup, and boil 10 minutes ; mix the yolks of 2 eggs with Ys cup- ful cream or 2 tablespoonfuls unsweetened condensed milk ; add it to the soup, and serve at once. Tomato Corn Sonp. — Place a saucepan with 2 ounces butter and Ys cupful fine-chopped onions pver the fire ; add 1 bay leaf, 12 SOUPS, Bra 19 whole peppers, cook 5 minutes without browning; add 1 table- spoonful flour, stir and cook 2 minutes ; add 1 can of tomatoes, 1 tablespoonful sugar, 1 teaspoonful salt, Yg teaspoonful pepper, stir and cook 5 minutes ; then add 1 quart of stock and cook 20 min- utes ; strain the soup into a clean saucepan, return it to the fire ; when it boils add 1 can of sweet com, boil 10 minutes ; if necessary add more salt ; 5 minutes before serving mix the yolk of 2 eggs with Y4 cupful cream, add it to the soup, and serve at once. The yolk and cream may be omitted if not handy. Another way is to put 2 tablespoonfuls cream into each plate, then fill in the soup. If fresh com is used, cut the com from the cobs of 6 ears of young corn ; and if fresh tomatoes are used, take 8 ripe tomatoes. Corn Soup. — Place a soup kettle with a shank of veal over the fire ; cover with cold water ; add V^ teaspoonful salt, and place the kettle over the fire; when it begins to boil add 2 onions and a bouquet ; cut the corn from 6 ears of young green corn and set it aside ; add the cobs to the soup and boil 2 hours ; then remove the meat and cobs ; strain the broth into a clean saucepan ; retum it to the fire ; add the com, cook 5 minutes ; melt 1 tablespoonful butter in a small saucepan ; add 1 tablespoonful fiour ; stir and cook a few minutes ; add to the soup, continue to cook 5 minutes ; season to taste with salt and little white pepper ; add Vt cupful cream or 2 tablespoonfuls of unsweetened condensed milk, and serve. Potato Sonp without Meat.— Boil 8 large potatoes (peeled) in 1 quart of water with 1 tablespoonful salt ; when done, drain off the water and press the potatoes through a potato presser ; place a saucepan with 2 fine-chopped onions and 1 ounce butter over the fire ; cook 5 minutes without browning ; add 1 tablespoonful fiour, stir and cook 2 minutes ; then add 8 pints of boiling water, a bou- quet, and Ys cupful fine-cut celery, cook 80 minutes ; then strain into a clean saucepan ; mix the potatoes with lYs cupful hot milk and 1 ounce butter ; then add them to the soup, boil 5 minutes ; add last 1 tablespoonful fine-chopped parsley and a little fine-chopped 20 SOUPS, Etc. celery, then serve. The soup should not be allowed to boil after the parsley is added. Mingle Mengle Sonp. — Place a saucepan with 2 well-washed necks of mutton over the fire ; cover with 3 quarts cold water ; as soon as it boils add a bouquet, 2 fine-cut onions, some celery, and 1 leek; season with y, tablespoonful salt; cover and boil 2 hours. Boil 1 tablespoonful barley in a small saucepan in water with a little butter ; put 1 quart well- washed spinach into boiling water ; add 1 teaspoonful salt, boil 10 minutes; then drain in colander, press out all the water, chop it very fine. As soon as the meat is done take it out, strain the sonp into a clean saucepan, remove the fat ; add the barley and y, pint green peas ; then boil gently 15 minutes. Put the spinach in a saucepan, add y^ tablespoonful butter, a little nutmeg

Cook this with the app: pantry check, scaling, and the assistant.