Cream of Tomato Soup with Meatballs
- For the soup
- 500 grams
- 1 stalk
- 4 tablespoons
- 1 tablespoon
- 800 milliliters
- ½ teaspoon
Rinse and coarsely chop tomatoes. Rinse and cut leeks into pieces. Peel the carrot and cut into pieces. Peel onion and garlic and chop finely.
For the soup, heat the olive oil in a saucepan and sauté onion and garlic. Add the leeks and carrots and sauté for 5 minutes. Add the tomatoes, tomato paste and broth. Bring to a boil. Reduce heat, cover and simmer for 30 minutes.
For the meatballs, peel and very finely chop the onion. Mix onion, ground beef, egg, salt, pepper, mustard, oregano and breadcrumbs. Roll into walnut-sized meatballs.
Puree the soup. Season with salt, pepper and sugar. Add the meatballs and cook for 5 minutes over low heat. Ladle soup into bowls. Swirl in a little creme fraiche and garnish with basil.