Paprika soup with meatballs and goat cheese

Ingredients for 6 servings:

• 4 red bell peppers
• 1 onion(s)
• 1 tube(s) Tomato paste
• 1 ½ liters vegetable broth or stock
• Salt
• Freshly ground white pepper
• 2 tbsp olive oil
• 500 g minced meat
• 1 tbsp olive oil
• 100 g cheese (goat feta or cream cheese)
• ½ bunch chives
• possibly flour

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

a hearty soup

Wash and trim the bell peppers, cut them into large cubes, and add them to a saucepan with the vegetable stock. Peel and dice the onion, and add it. Stir all of the tomato paste into the stock, add pepper, and 2 tablespoons of olive oil. Bring the pan to a boil over medium heat. In the meantime, form the minced meat into small balls and fry them with the remaining olive oil for 8 minutes. Carefully add the meatballs to the soup along with all of the cooking juices. Then simmer the soup over very low heat for another 15-20 minutes. Season with salt and pepper. Chop the chives and sprinkle them over the top. Finally, top each bowl with some shredded goat cheese. If you like, you can also thicken the soup with a little flour. Tip: Instead of minced meat, you can also add rice or pasta to the soup. If you don’t like goat cheese, you can also use other soft cheeses.