Mediterranean tomato soup with meatballs

Name: Mediterranean tomato soup with meatballs
Yield: 1
Ingredients: 2 medium-sized onions; 300 g mixed mince; 2 TABLESPOONS Breadcrumbs; 1 Egg; 1 TABLESPOON TK Italian Herbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Olive oil; 2 Garlic cloves; 1 can(s) (850 ml) Tomatoes; 2 TEASPOONS Vegetable broth; 1/2 Ciabattabrot; 50 g Parmesan; 1-2 TABLESPOONS Balsamic vinegar; 1/2 potty Basil; 75 g Schmand; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

2 medium-sized onions
300 g mixed mince
2 TABLESPOONS Breadcrumbs
1 Egg
1 TABLESPOON TK Italian Herbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TABLESPOONS Olive oil
2 Garlic cloves
1 can(s) (850 ml) Tomatoes
2 TEASPOONS Vegetable broth
1/2 Ciabattabrot
50 g Parmesan
1-2 TABLESPOONS Balsamic vinegar
1/2 potty Basil
75 g Schmand
baking paper

Directions

1
##peel onions## and chop finely. Knead minced meat, breadcrumbs, half onion cubes, ##egg## and herbs. Season with salt and ##pepper##. Form small balls from it.
2
Heat 1 tablespoon of oil in a large pot. Fry the meatballs in it all around for about 5 minutes. Take them out.
3
Peel the garlic and press through. Heat 1 tbsp. oil in the frying fat. Sauté the garlic and the rest of the onions. Add tomatoes and juice, 1/4 l water and stock and bring to the boil. Simmer covered for about 15 minutes.
4
Cut the bread into thin slices at an angle. Place on a baking tray lined with baking paper. Grate cheese and sprinkle on the bread. Roast in a preheated oven (electric cooker: 225°C/circulating air: 200°C/gas: level 4) for 2-3 minutes until the cheese has melted.
5
Puree the soup with a hand blender. Season to taste with salt, pepper, 1 pinch of sugar and vinegar. Heat meatballs in the soup. Wash the basil, cut into thin strips and sprinkle over the soup.
6
Serve with sour cream. Add Parmesanciabatta.