Cream of Tomato Soup with Meatballs

0
Average: 0 (0 votes)
(0 votes)
Cream of Tomato Soup with Meatballs
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
For the soup
500 grams
1 stalk
1
1
1
4 tablespoons
1 tablespoon
800 milliliters
½ teaspoon
75
For the meatballs
1
small Onion
250 grams
1
freshly ground Pepper
1 teaspoon
medium hot Mustard
½ teaspoon
dried Oregano
1 tablespoon

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.