Hearty tomato soup with meatballs and noodles

Ingredients for 8 servings:

• 6 small cans of peeled tomatoes in tomato juice (240 g drained weight)
• 3 marrow bones
• 3 onions
• 400 g minced meat, mixed
• e.g. breadcrumbs
• 1 egg(s)
• salt and pepper
• n. B. noodles (horn pasta)
• 2 liters of water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours

Place the peeled tomatoes and marrow bones in a sufficiently large pot with 2 liters of water. Peel two onions, cut them into eighths, and add them to the pot. Season with two teaspoons of salt and a little pepper and bring to a boil. Simmer with the lid on for about 1-1.5 hours. In the meantime, make a dough from the ground meat, the remaining onion (diced), the egg, and the breadcrumbs. Form the dough into dumplings (approx. 1-1.5 cm). Then remove the marrow bones from the soup. Strain the marrow and tomatoes through a sieve or a food mill. I fish out the onions beforehand to add them back to the strained soup later. You can, of course, also strain them. Bring the soup back to a boil and add the meatballs and the pasta shells (amount to taste). Cook until the pasta is tender. Finally, season with salt and pepper to taste.