Lean tomato and vegetable soup with meatballs

Ingredients for 1 servings:

• 1 gherkin(s)
• 100 g minced meat (beefsteak)
• ½ tsp mustard
• some salt
• some cayenne pepper
• 2 tsp olive oil
• 3 spring onions
• 1 zucchini
• 3 carrots
• 1 garlic clove(s)
• 150 g tomato peppers, from the jar
• 500 g tomatoes, pureed
• 100 ml vegetable stock
• some thyme
• some sweetener or stevia

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Cut the gherkin into small cubes and mix with the minced meat and mustard, along with a little salt and cayenne pepper. Form them into small balls and fry them in a pan with 1 teaspoon of olive oil. In the meantime, clean and wash the vegetables, then slice the spring onions, peel and thinly slice the carrots, and cut the zucchini into short sticks. Crush the garlic and sauté it in a saucepan with 1 teaspoon of olive oil. Add the zucchini, carrots, and spring onions and sauté for about 5 minutes, stirring occasionally. Add the tomato and paprika, pour in the passata and broth, season with salt, cayenne pepper, and thyme, and simmer for about 10 minutes. Season to taste with a little sweetener or stevia and add the meatballs to the soup.