##peel onions## and chop finely. Knead minced meat, breadcrumbs, half onion cubes, ##egg## and herbs. Season with salt and ##pepper##. Form small balls from it.
Heat 1 tablespoon of oil in a large pot. Fry the meatballs in it all around for about 5 minutes. Take them out.
Peel the garlic and press through. Heat 1 tbsp. oil in the frying fat. Sauté the garlic and the rest of the onions. Add tomatoes and juice, 1/4 l water and stock and bring to the boil. Simmer covered for about 15 minutes.
Cut the bread into thin slices at an angle. Place on a baking tray lined with baking paper. Grate cheese and sprinkle on the bread. Roast in a preheated oven (electric cooker: 225°C/circulating air: 200°C/gas: level 4) for 2-3 minutes until the cheese has melted.
Puree the soup with a hand blender. Season to taste with salt, pepper, 1 pinch of sugar and vinegar. Heat meatballs in the soup. Wash the basil, cut into thin strips and sprinkle over the soup.
Serve with sour cream. Add Parmesanciabatta.