Tomato Soup and Ground Meat Balls

Ingredients

• 2 slices of toast bread (from yesterday)
• 5 tbsp heavy cream
• 500 g ground beef
• 1 large egg
• Salt
• Pepper (freshly ground)
• lemon zest
• 1 tbsp chopped parsley
• 0.5 tbsp chopped rosemary
• 1 clove garlic (pressed)
• butter
• 2 shallots
• 1 clove garlic
• 4 tbsp olive oil
• 1 tbsp Tomato Paste
• 800 g diced tomatoes
• 400 ml Vegetable broth
• Salt
• 0.5 tsp Sugar
• Pepper (freshly ground)
• 3 tbsp chopped herbs (parsley, dill, basil)
• dill for garnish

Instructions

1. 1.

   For the meatballs, soak the toast bread in cream and let it soften briefly. Mix the ground beef with egg, garlic, parsley, rosemary, lemon zest, and the soaked bread; season with salt and pepper and knead well. Shape small balls from the mixture.

2. 2.

   For the tomato soup, peel and finely chop the shallots and garlic. Sauté them in hot olive oil in a pot until translucent, stir in tomato paste, then add tomatoes, sauce, and broth. Simmer gently for about 20 minutes, seasoning with salt, sugar, and pepper. Fry the meatballs in butter for about 8 minutes on all sides until golden brown. Add the balls to the soup, fold in herbs, and serve garnished with dill.