PREPARATION

  1. Fill a large pan with the veal meat together with the water, salt, parsley, mace, thyme, rosemary and peppercorns.
  2. Clean the onion and carrots, cut them into small pieces and add them to the meat.
  3. Bring the contents to the boil and let the meat simmer for approx. 2 hours.
  4. Wash the tomatoes, peel them and cut them into quarters.
  5. Sieve the stock and put it back in the pan together with the tomatoes.
  6. Cook the tomatoes in the stock until cooked for about 20 minutes.
  7. In the meantime, remove the skins and sinews from the meat and cut it into neat pieces.
  8. Rub the tomatoes through a sieve.
  9. Put the tomato stock back into the pan, add the meat and vermicelli and simmer for 20 minutes.
  10. Prepare the minced meat with salt, pepper, nutmeg and breadcrumbs.
  11. Make your hands wet and shape the minced meat into small solid balls.
  12. Let the meatballs cook in the soup for the last 5 minutes.
  13. Wash the mushrooms, cut them into slices and add them to the soup.
  14. Season the soup to taste with salt and pepper and sprinkle the chopped parsley over the tomato soup just before serving.