Meatballs in tomato soup

Ingredients for 6 servings:

• 400 g minced beef
• 2 eggs
• 4 tbsp breadcrumbs
• 1 tbsp parsley, freshly chopped
• 10 basil leaves, freshly chopped
• 1 tbsp oregano
• Spice(s) of your choice
• 1 large onion(s) or some spring onion(s)
• 1 liter vegetable broth
• 1,000 g tomatoes, pureed
• 6 tomatoes, freshly chopped
• 5 tbsp herbs
• 3 tbsp sugar
• 250 g rice
• Oil for frying
• salt and pepper
• Paprika powder, sweet

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Knead the ground meat with the eggs, breadcrumbs, herbs, and spices. Form into 2-3 cm meatballs. Heat the oil in a pan and brown the meatballs well on all sides. Meanwhile, dice the onions. Then add the diced onions to the meatballs and continue to brown. Deglaze with the vegetable stock and bring to a boil. Add the pureed and diced tomatoes, herbs, and sugar and bring back to a boil. Use the same herbs for the soup as for the meatballs. Add the rice and simmer gently over low heat for about 15 minutes, stirring occasionally. Season to taste. Serve with pizza rolls.