tomato soup

Ingredients for 4 servings:

• 2 liters of water, possibly more
• 210 g tomato paste
• 3 cubes of stock
• 1 marrow bone
• 200 g rice (long grain rice)
• 500 g minced meat, mixed
• 1 stale roll
• 1 egg(s)
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Recipe from my great-grandmother

Boil the water and turn on the stove. Add the tomato paste, stock cubes (it doesn’t matter whether you use vegetable, beef, or chicken stock), marrow bone, and rice to the water. While it starts to simmer, prepare the minced meat. To do this, soak the bread roll in a little water and then squeeze it out well. Place the minced meat in a bowl and add the squeezed-out bread roll and an egg. Season generously with salt and pepper. Now scoop out a little minced meat (this works best with a teaspoon) and form dumplings. Add these to the soup. When all the minced meat is used up, simmer for about another 15 minutes, stirring occasionally. Since the rice absorbs water, add another half to one liter of water at the end if necessary and then season to taste. Remove the marrow bone before serving. If you can’t get a marrow bone, you can also use beef shank or a piece of smoked pork.