Tomato and Onion Soup with Meatballs
Ingredients
- For the soup
- 2 onions
- 1 garlic clove
- 800 grams Tomatoes
- 2 Tbsps olive oil
- 800 milliliters Broth
- 2 stems Basil
- salt
- 1 pinch sugar
- cayenne pepper
- For the meatballs
- 1 slice day-old Toast
- 3 Tbsps Whipped cream
- 500 grams mixed Ground meat
- 1 egg
- 1 Tbsp freshly chopped parsley
- 1 generous pinch Lemon peel
- salt
- freshly ground peppers
- vegetable oil (for frying)
- Whipped cream (whipped, for garnish)
Preparation steps
For the soup: Peel the onions and garlic. Halve the onions and cut into strips. Chop the garlic finely. Rinse the tomatoes, remove stems and dice the tomato into cubes. Sauté onions and garlic until translucent in hot oil. Deglaze with the broth and add the tomatoes. Simmer gently about 20 minutes.
For the meatballs: Pour the cream over the bread and soak briefly. Place the ground meat, egg, parsley, bread and lemon zest in a bowl, season with salt and pepper and knead well. Shape the mixture into small balls. Fry in a pan in hot oil until golden brown, 5-6 minutes. Drain on paper towels.
Lift some tomato and onion strips out of the soup with a slotted spoon and set aside. Pluck basil leaves and set aside a few for garnish. Add remaining basil to the soup and puree. As needed, simmer a little longer or add a little broth. Add the vegetables back to the soup and stir in the meatballs. Heat thoroughly and season with salt, sugar and cayenne pepper.
Serve in bowls garnished with basil leaves and whipped cream.
