Maultaschen tomato soup

Ingredients for 4 servings:

• 4 m.-large tomato(s) (vine tomatoes)
• 1 pack of Maultaschen or soup Maultaschen
• 1 m.-sized onion(s)
• 200 g ham, diced
• 250 ml broth
• 1 pinch(s) of salt and pepper
• 4 m.-sized eggs
• 1 handful of fried onions
• possibly basil or chives or chili flakes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

with egg and fried onions a quick stew to feel good

Peel and dice the onion, and add it to a pot with the ham cubes. Sauté slowly over medium heat until the onions are translucent. Add a little olive oil, if desired. Cut the Maultaschen into strips (simply cut them in half for soup Maultaschen) and fry in the pot. If desired, cut the tomatoes crosswise, pour hot water over them, let them soak for a short time, then rinse under cold water and peel them. I usually leave the skin on. Now roughly dice the tomatoes and add them to the roast. Deglaze with the vegetable stock, cover and let everything simmer for about 10 minutes. The eggs can be boiled beforehand or added to the soup now, raw and with the shell on. Don’t forget to prick them first, otherwise they will burst. Depending on how you like them done, leave the eggs in the pot for 6-8 minutes. Rinse, peel and quarter. Ladle the soup into bowls or plates, arrange the eggs on top, and sprinkle with fried onions. If you like, you can garnish the soup with basil, chives, or chili flakes.