Tomato Soup with Cheese Balls

Ingredients

• 2 shallots
• 1 Garlic clove
• 1 tbsp Olive Oil
• 0.5 tbsp sugar
• 1 tbsp light balsamic vinegar
• 1 l tomato juice
• 1 tsp oregano (crushed)
• Salt
• Pepper
• 50 g Parmesan
• 4 stems basil
• 100 g quark (20% fat)
• 1 egg (medium)
• 4 Tbsp breadcrumbs
• Salt
• Pepper

Instructions

1. 1.

   Peel and finely chop the shallots and garlic. Heat olive oil in a pot, sauté the shallots and garlic for 2-3 minutes over low to medium heat until translucent, stirring occasionally. Sprinkle sugar on top and lightly caramelize. Deglaze with light balsamic vinegar and tomato juice. Add oregano, salt, and pepper; let the soup simmer gently for 8-10 minutes.

2. 2.

   Meanwhile, grate the parmesan. Wash and dry basil leaves, shaking off excess water, and finely chop all but a few for garnish. Mix quark, egg, breadcrumbs, grated parmesan, and chopped basil in a bowl; season with salt and pepper. Form walnut-sized balls from the mixture and drop them into the simmering soup. Cook the cheese balls at very low heat for 5 minutes until set. Season the soup with additional salt and pepper, then ladle into deep bowls and garnish with remaining basil leaves.