Tomato soup and meatballs with mashed potatoes

Ingredients for 5 servings:

• 7 tsp butter
• 2 tbsp flour
• 1.2 kg tomatoes, peeled, from the can
• ½ tbsp sugar
• 2 cubes of bouillon, alternatively vegetable stock powder for 1 l of liquid
• 400 g dumplings (meatballs)
• 200 ml cream
• e.g. parsley, chopped
• e.g. basil, chopped
• 10 m.-sized potatoes
• e.g. milk
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

hearty dish for the whole family

First, melt 3 teaspoons of butter in a large saucepan. Add flour and stir. Add 100 ml of water and stir until smooth. Turn off the heat, add the tomatoes, and puree with a hand blender. Add 1.4 liters of water, using the empty tomato cans as a measure. Add the sugar and stock. Simmer the soup for 30 minutes, stirring occasionally. When the soup is cooked, add the meatballs and wait a few minutes until they float to the surface. Add the cream, season with salt and pepper, and serve with parsley or basil. Wash, peel, and slice the potatoes. Place the potato slices in a saucepan, add a little salt, and add enough water to just cover the potatoes. Bring the water to a boil, reduce the heat to medium, and simmer for about 25 minutes, or until the potatoes are tender. Add the butter and mash with a potato masher, alternating with the milk, until the desired consistency is reached. Pour tomato soup with meatballs into soup bowls and spread the mashed potatoes evenly on top.