Tomato Soup with Goat Cheese Balls

For the cheese balls: Whip butter until fluffy. Mix in half the semolina, then add egg yolks and oregano. Gradually add remaining semolina and fresh goat cheese. Season with salt, pepper and nutmeg. Allow dough to rest for at least 30 minutes.

For the soup: Peel and chop onion and garlic. Rinse chili pepper, cut lengthwise and remove seeds and ribs. Mince chili pepper. Rinse and core tomatoes, chop coarsely. Heat oil in a large saucepan. Cook onion, garlic and chili in hot oil, stirring constantly. Stir in tomato paste and sauté briefly. Add tomatoes and broth. Season with salt, sugar and a little Tabasco. Allow soup to simmer over medium heat for about 20 minutes, stirring occasionally. Remove from heat and puree the soup. Pass through a sieve. Put back on the heat to simmer once more. Mix in additional broth as desired. Stir in creme fraiche stir and season again.

Form the cheese balls using a spoon and wet hands. Boil in salted water for about 10 minutes over low heat.