Tomato soup with meatballs

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
3 4
COOK TIME
15 mins
TOTAL TIME
15 mins

Ingredients

Servings: 4
  • 800 ml Tomato juice
  • 200 ml Vegetable broth
  • 1-2 TEASPOONS Cornstarch
  • 1 package (250 g) frozen meatballs
  • 2 Branches of basil
  • 100 g Schmand
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Rose peppers

Directions

  1. 1

    Bring tomato juice and vegetable stock to the boil. Mix starch with 2 tablespoons of water and stir into the juice, bring to the boil again. Heat the meatballs in the soup. Meanwhile, pluck the basil leaves from the stalks and put some aside for garnishing.

  2. 2

    Chop remaining leaves and stir into the sour cream, season with salt. Season tomato soup with salt, pepper and paprika and garnish with sour cream and basil leaves.

Nutrition Facts

KCAL
240 kcal
CARBS
11 g
FATS
16 g
PROTEINS
10 g

Categories & Tags

AppetizerMain dishSoups