Tomato-Mais Soup with Meatballs

Ingredients

• 1 kg ripe tomatoes
• 1 onion
• 2 cloves garlic
• 250 g fresh mushrooms
• 2 tbsp olive oil
• 250 ml tomato juice
• 400 ml Vegetable broth
• Salt
• black pepper (freshly ground)
• 400 g mixed minced meat
• 1 egg
• 50 g breadcrumbs
• 1 tsp freshly chopped rosemary
• 1 tsp freshly chopped thyme
• 30 g clarified butter
• 2 small cans corn (about 150 g each)
• parsley (for garnish)

Instructions

1. 1.

   Wash the tomatoes, remove the stem ends, blanch, peel, deseed and cut into cubes. Peel and finely dice the onion and garlic. Clean and quarter the mushrooms. In a pot heat the oil and sauté the onion and garlic for 1-2 minutes until translucent.

2. 2.

   Add the tomatoes and pour in the tomato juice and broth. Season with salt and pepper and simmer over medium heat for 40-45 minutes. Meanwhile, mix the minced meat with the egg, breadcrumbs, rosemary, thyme, salt and pepper. Form 40 g small balls from the mixture and brown them in hot clarified butter.

3. 3.

   Puree the soup roughly with a stick blender, add the well-drained corn, mushrooms and meatballs, taste again, warm everything briefly, and serve in soup bowls. Garnish with parsley leaves. Fresh guacamole pairs nicely with this dish.