Tomato soup with minced beef

Ingredients for 4 servings:

• 2 garlic cloves
• 2 tbsp olive oil
• 1 tsp fennel seeds
• 1 can tomato(s), peeled, 800 g each
• 400 ml beef broth
• some salt
• some pepper, mixed, from the mill
• ½ tsp sugar
• 300 g minced beef
• 1 tsp paprika powder, hot
• 1 pinch(s) cinnamon powder
• 2 tbsp Balsamic vinegar bianco
• some fresh parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Peel and finely chop the garlic cloves, then sauté them briefly with the fennel seeds in a soup pot with 1 tablespoon of heated olive oil. Chop the canned tomatoes and add them along with their juice and beef broth. Season everything with a little salt, a few turns of freshly ground pepper, and sugar. Simmer uncovered for about 5 minutes. Heat 1 tablespoon of olive oil in a pan and fry the ground beef until coarsely crumbled. Season with salt, paprika, and cinnamon. Season the tomato soup with 1 to 2 tablespoons of Aceto Balsamico Bianco and serve among plates, top with the ground beef, and garnish with a few parsley leaves. Serve with fresh baguette.