Tomato soup with meat dumpling "surprise"

Ingredients

Directions

1. 1

   For the tomato soup wash the tomatoes. Peel and wash the carrots. Peel 2 onions. Dice everything roughly. Wash the oregano. Heat 2 tablespoons of oil in a large saucepan. Brown the carrots and onions. Fry the tomato puree briefly.

2. 2

   Add the tomatoes, bay leaf, oregano stalks and approx. 1 1 ⁄ 2 l water. Season with salt and pepper, bring to the boil. Cover and simmer for about 1 hour.

3. 3

   Soak the rolls for the meatballs. Chop the almonds coarsely and roast without fat. Peel small onion and dice very finely. Squeeze the bread rolls well. Knead everything with minced meat, egg, salt and pepper.

4. 4

   Quarter cheese. Form 4 dumplings out of the minced mass, since with each 1 piece of cheese put it in the middle.

5. 5

   Pour soup through a fine sieve into a second pot. Pass the vegetables through the sieve, e.g. with the back of the ladle. Season to taste with salt, pepper and a little sugar. Bring to the boil again.

6. 6

   Fry the dumplings in 2 tablespoons of hot oil for about 8-10 minutes. Let the dumplings steep in the soup for about 5 minutes.