Chili-Hack-Topf

Ingredients

• 1 large can peeled tomatoes
• 2 green chili peppers
• 1 red chili pepper
• 1 onion
• 2 tbsp oil
• 0.5 l beef broth (from the jar)
• 200 g mixed ground meat
• 1 egg
• 1 tbsp chopped parsley
• 3 tbsp breadcrumbs
• Salt
• Pepper

Instructions

1. 1.

   Peel and finely chop onions, sauté in oil. Wash chilies, halve them, remove seeds, finely chop. Add tomatoes with liquid to onions, break up tomatoes slightly, add chilies, and simmer on low heat for 10 minutes. Pour in broth.

2. 2.

   For the meatballs mix ground meat with beaten egg and breadcrumbs. Season with salt and pepper, fold in parsley. With damp hands form walnut-sized balls and drop them into the soup. Simmer for another 15 minutes. Before serving season with salt and pepper.