Fried Mozzarella and Tomato Soup
Not a tomato soup recipe. Just a really good combo.
Fried mozzarella balls and tomato soup
Time: 1/2 hr | Difficulty: 2/5 | Recommendation: Weeknight dinner
Let me first say, this is not an original recipe for tomato soup. This is, however, a description of a great way to make canned Campbell’s tomato soup! We all know grilled cheese and tomato soup go together like…well, grilled cheese and tomato soup. But try putting the cheese in the soup itself (mozzarella surrounded with breadcrumbs and shallow fried), and you may never go back!
Ingredients:
1 can of Campbell’s condensed soup (or another similar brand of canned soup)
1/2 a can of milk
Herbes de Provence
Mozzarella balls
1 egg
Panko breadcrumbs
Flour
Vegetable oil
Method:
Get three small bowls: in one, whisk the egg, then add the flour to another and the breadcrumbs to the third.
Dip the mozzarella balls in the flour, then the egg, then the breadcrumbs, and place on a plate. Freeze them while you make the soup.
Add the soup can to a pot, then add 1/2 can of water and 1/2 can of milk. Stir and heat very slowly (if it looks like it’s separating, don’t worry, just keep stirring and it should go away!). Then add salt, pepper, and herbes de Provence.
Pour about 1/2 an inch of oil in a skillet, and heat. When it’s super hot (a breadcrumb should immediately sizzle when you drop it in), add the mozzarella balls about four at a time, frying and flipping until golden brown. Drain on a paper towel.
Plop the mozz balls on top of the soup, and enjoy!!