Tomato Soup with Meatballs

Ingredients

• 150 g Parmesan
• 150 g Low-Fat Quark
• 40 g Oat flakes (5 tbsp)
• 250 g ground beef
• 1 tbsp soy sauce
• 2 tbsp olive oil
• 2 tbsp Whole wheat flour
• 250 ml classic vegetable broth
• 1 kg Passata tomato (canned or Tetra Pak)
• 250 ml orange juice
• Salt
• Pepper
• 1 bunch Basil
• 250 ml milk (1.5% fat)
• 300 g Small whole-grain rolls (10 small whole-grain rolls)

Instructions

1. 1.

   Grate the Parmesan and put about 100 g into a bowl. Add quark, oat flakes, ground beef, and soy sauce, then knead everything with the dough hooks of a hand mixer until a dough forms.

2. 2.

   Heat the oil in a pot, sprinkle in the flour, and sauté briefly while whisking with a wooden spoon. Pour in the broth and stir to combine.

3. 3.

   Add the passata tomato and orange juice, season with pepper and salt, and bring to a boil.

4. 4.

   Meanwhile, take small portions from the meatball dough and shape them into about 30 mini balls using damp hands.

5. 5.

   Place the meatballs into the tomato soup, cover, and let simmer on low heat for about 5 minutes. Wash the basil, shake dry, pick leaves, and roughly chop.

6. 6.

   Heat the milk, froth it with a whisk or frother until foamy, then stir into the soup.

7. 7.

   Sprinkle the remaining Parmesan over the tomato soup with basil and serve with the rolls.