Tomato soup with herb dumplings

Ingredients for 4 servings:

• 1 onion(s)
• 2 cloves garlic
• 1 tbsp oil
• 1 can tomato(s), pureed, 400 – 500 g
• 100 ml cream
• salt and pepper
• 1 pinch(s) of sugar
• 100 g farfalle (mini farfalle)
• Basil for serving
• 750 ml broth
• 1 bunch of parsley
• 1 bunch of basil
• 300 g minced meat, mixed
• 1 egg(s)
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

the dumplings are also suitable for pumpkin soup

For the dumplings, chop the parsley and basil, mix with the minced meat and egg, and season with salt and pepper. Heat the broth. Scoop or form balls from the mixture and let them simmer in the broth for about 10 minutes, then remove and set aside. Strain the broth through a fine sieve. Cook the pasta in salted water until al dente, drain, and refresh. Peel the onion and garlic, finely chop, and sauté in oil. Add the tomatoes, pour in the broth from the dumplings, and simmer for 15 minutes. You may want to purée them afterwards, especially if you’ve used whole tomatoes or canned diced tomatoes. I always use whatever I have at home. Stir in the cream and season with salt, pepper, and sugar. Heat the dumplings and pasta in the soup and serve with basil. I also think these dumplings are great with pumpkin soup. For convenience, you can also let the dumplings cook in the soup, but I prefer them separately in case any of them fall apart, and the flavor is more nuanced. They can be eaten as an appetizer, but they also work well as a main course.