Chica's pepper soup with meatballs

Ingredients for 4 servings:

• 600 g bell pepper(s) red, yellow, green
• 2 large onions
• 2 garlic cloves
• 2 chili peppers, red
• 3 tbsp tomato paste
• 750 ml vegetable stock, more if needed
• 400 g minced beef
• 1 egg(s)
• 3 tbsp breadcrumbs
• Salt
• Black pepper, freshly ground
• Paprika powder, mild + hot mixed
• Oil, for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Knead the minced meat with the egg and breadcrumbs and season with salt, pepper, and paprika. Form small dumplings and fry them in a pan with a little oil. In the meantime, clean the bell peppers and cut them into small, long pieces. Roughly dice the onions, press the garlic cloves through a press, and deseed the chili peppers (if desired) and finely slice them. Heat the oil in a large pot, sauté the onions, add the tomato paste, and fry. Add the bell pepper pieces, garlic, and chili and sauté briefly. Deglaze with the vegetable stock, season with salt, pepper, and paprika, and simmer for about 15 minutes. Add the meatballs and let stand for another 5 minutes. Serve with baguette.