Tomato Soup With Veal Meatballs

• 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

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

olive oil, carrot, yellow onion, celery, parsley, tomatoes, salt, allpurpose, vermicelli, tomatoes, chicken stock, white bread, milk, ground veal shoulder, unsalted butter, shallots, egg yolks, black pepper, ground nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739432 (may not work)