Spicy Tomato Soup with Meatballs

Ingredients

• 1 old-fashioned roll
• 1 Shallot
• 1 Garlic clove
• 400 g ground beef
• 1 egg
• 0.5 tsp medium-hot mustard
• 1 tsp freshly chopped thyme
• Salt
• Pepper (freshly ground)
• 600 g peeled tomatoes (canned)
• 200 ml vegetable broth
• 1 tsp Dried oregano
• Chili flakes (to taste)
• 20 g clarified butter
• 2 sprigs parsley

Instructions

1. 1.

   Soak the roll in lukewarm water. Peel and finely chop the shallot and garlic. Wash the chili, halve it lengthwise, remove seeds, and finely chop. In a pot heat oil and sauté the shallot with garlic and chili. Remove 1 tbsp, mix with ground beef, egg, mustard, thyme, and the squeezed roll; season with salt and pepper.

2. 2.

   Add tomatoes and broth to the pot, season with salt, pepper, chili flakes, and oregano, and simmer over medium heat for 20-25 minutes. Puree with an immersion blender. Shape small balls from the meat mixture and fry them in hot clarified butter until golden brown all around.

3. 3.

   Rinse parsley, shake dry, and roughly chop. Taste the soup again, distribute meatballs into deep bowls, sprinkle with parsley, and serve sprinkled with pepper. Offer bread on the side if desired.