Tomato and pepper soup with meatballs

Ingredients for 2 servings:

• 2 bell peppers, red and yellow
• 2 tomatoes
• 1 tbsp olive oil
• 400 ml tomato juice
• 1 can of corn
• 200 ml vegetable stock
• salt and pepper
• 150 g Frikadelle(n) (mini meatballs)

Instructions

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

Wash and halve the peppers and tomatoes, halve again lengthwise, and cut crosswise into thin strips. Heat the oil in a saucepan and sauté the vegetables over medium heat for 2-3 minutes. Pour in the tomato juice and vegetable stock and add the corn. Bring the soup to a boil and season with salt and pepper. Add the meatballs to the soup and simmer for 5 minutes.