Tomato soup with Hobbit-style meatballs

Ingredients for 4 servings:

• 1 ½ kg tomatoes
• 1 onion(s)
• 1 garlic clove(s)
• some olive oil
• ½ tsp sugar
• 3 tbsp tomato paste
• 400 ml vegetable stock
• salt and pepper
• n. B. herbs (e.g. oregano, rosemary, …), finely chopped
• some cream
• some apple cider vinegar
• 500 g minced meat, mixed
• 2 slices of toast
• 5 tbsp cream
• 1 egg(s)
• 1 tsp herbs de Provence
• salt and pepper

Instructions

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

For the soup, score the tomatoes crosswise and blanch them in boiling water. Let them steep for a short while, drain, peel, and then dice. Peel the onion and garlic and also finely dice them. Heat the olive oil in a saucepan. Sauté the diced onion and garlic, add the sugar and tomato paste, and fry briefly. Then add the diced tomatoes and the vegetable stock. Add the finely chopped herbs and simmer everything over low heat for 30 minutes. For the dumplings, dice the bread, pour the cream over it, and let it soften. Then knead all the ingredients for the dumplings together well and season generously with salt and pepper. Form the dough into small meatballs. Heat 2 tablespoons of olive oil in a pan and fry the balls in the hot fat for about 8 minutes, turning them all the way down. Then puree the soup and season with salt and pepper. Add a dash each of cream and apple cider vinegar and stir in. Briefly heat the meatballs in the soup and then serve with freshly chopped herbs.