Tomato soup with meatballs

Ingredients for 4 servings:

• 250 g minced meat, mixed
• 1 small egg(s)
• 2 shallots, finely diced
• 1 clove(s) garlic, finely diced
• 1 ½ tbsp breadcrumbs
• 1 tbsp, crushed paprika powder, sweet
• ½ tsp white pepper, finely ground
• 1 pinch of allspice, finely ground
• n. B. Salt
• Fat for frying
• 250 g green beans, sliced
• 250 g carrot(s), cleaned, finely diced
• 150 g shallot(s), finely diced
• 1 clove(s) garlic, finely diced
• 100 g leek, cleaned, finely chopped
• 50 g dried tomatoes, finely diced
• 50 g tomato paste
• 10 g ginger root, finely diced
• 1 liter vegetable broth or meat broth, unsalted
• 1 tbsp, heaped paprika powder, sweet
• 1 tsp, levelled white pepper, finely ground
• 1 tsp, chopped oregano, dried, shredded
• n. B. Salt

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

a recipe idea from the leftover kitchen

For the meatballs, clean and finely dice the shallots and garlic cloves. Mix half of the garlic and one tablespoon of the diced shallots with the remaining ingredients of the meat mixture, knead into a dough, and let rest for 10 minutes. For the soup, wash the vegetables and chop them as described. Also dice the ginger root and the sun-dried tomato slices and set aside with the chopped vegetables. Form the meat mixture into small balls and brown evenly in a greased roasting pan, tossing several times. Then remove the balls and set them aside, covered. Sauté all the chopped vegetables, shallots, garlic, and ginger in the frying fat until lightly browned. Then fold in the diced tomatoes, tomato paste, paprika, and pepper, and sauté lightly. Top up with the stock and add the meatballs. Mix everything together, season with salt, and bring to a boil, covered. The soup should now simmer gently for about 20 minutes, until the vegetables are tender and the meatballs are cooked through. Season with salt again, if necessary, before serving.