Tomato soup with meatballs

Ingredients for 4 servings:

• 1 large onion(s)
• 1 garlic clove(s)
• 250 g minced meat, mixed
• 1 egg(s)
• 1 tbsp breadcrumbs
• salt and pepper
• 800 g tomatoes, chopped
• 500 ml vegetable stock
• 100 ml cream
• ½ bunch basil or dill

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

For the meatballs, peel and finely dice the onion and garlic. Mix half each with the minced meat, egg, and breadcrumbs. Season the minced meat mixture well with about 2 teaspoons of salt and about 1 teaspoon of pepper, and form into small meatballs. Sauté the remaining onions and garlic and deglaze with tomato paste, chopped tomatoes, and vegetable stock. Season to taste with salt and pepper, and add more seasoning if desired. Simmer the whole thing for 10 minutes. Then puree the soup, add the meatballs, and simmer again. Don’t overcook, or the meatballs will fall apart. After 5 minutes, add the cream. Cook the soup until the meatballs are completely cooked, depending on the size. About 5 minutes is usually enough. Cut a meatball in half to check if it’s cooked through. Season to taste. Garnish with basil or dill.