Mediterranean tomato soup with meatballs

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
3.2 5

Ingredients

Servings: 1
  • 2 medium-sized onions
  • 300 g mixed mince
  • 2 TABLESPOONS Breadcrumbs
  • 1 Egg
  • 1 TABLESPOON TK Italian Herbs
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 2 TABLESPOONS Olive oil
  • 2 Garlic cloves
  • 1 can(s) (850 ml) Tomatoes
  • 2 TEASPOONS Vegetable broth
  • 1/2 Ciabattabrot
  • 50 g Parmesan
  • 1-2 TABLESPOONS Balsamic vinegar
  • 1/2 potty Basil
  • 75 g Schmand
  • baking paper

Directions

  1. 1

    ##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.

  2. 2

    Heat 1 tablespoon of oil in a large pot. Fry the meatballs in it all around for about 5 minutes. Take them out.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    Serve with sour cream. Add Parmesanciabatta.

Nutrition Facts

KCAL
530 kcal
CARBS
32 g
FATS
30 g
PROTEINS
28 g