Tomato Soup with Meatballs

Ingredients

• 600 g ripe tomatoes (e.g., cherry tomatoes)
• 1 Shallot
• 1 Garlic clove
• 1 Carrot
• 2 tbsp olive oil
• 2 tbsp Tomato paste
• 1 tsp sugar
• 800 ml broth (chicken, beef or vegetable as preferred)
• 1 Garlic clove
• 400 g mixed ground meat
• 1 tsp freshly chopped thyme
• 1 tsp freshly chopped oregano
• 2 tbsp breadcrumbs
• Salt
• ground pepper
• oregano for garnish

Instructions

1. 1.

   Wash the tomatoes and cut them in half. Peel and finely chop the shallot, garlic and carrot. In a pot, heat oil and sauté the shallot, garlic and carrot cubes until translucent. Sprinkle with sugar and allow to caramelize slightly. Add tomato paste briefly, then stir in the tomatoes and pour in the broth. Bring to a boil and cover for about 15 minutes, letting it simmer gently.

2. 2.

   Use an immersion blender to puree finely and strain through a fine sieve. Adjust consistency by reducing further or adding more broth as desired.

3. 3.

   For the meatballs, peel and finely chop the garlic, then mix with ground meat, herbs and breadcrumbs. Season with salt and pepper. Form small meatballs from the mixture and cook them in the soup until done.

4. 4.

   Season with additional salt and pepper if needed. Serve in bowls, sprinkled with thyme leaves.