Tomato soup with dumplings

Name: Tomato soup with dumplings
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 medium onion; 1 Garlic clove; 1 TABLESPOON butter/margarine; 1 (0,75 l) Bottle; 7-10 Tbsp Tomato juice; 1 TABLESPOON Vegetable broth; 7-10 Tbsp salt, white pepper; 1-2 TEASPOONS Cornstarch; 7-10 Tbsp Rose peppers; 1 pinch Sugar; 1 (250 g) Package; 7-10 Tbsp Frozen meatballs; 7-10 Tbsp fresh or; 1 TEASPOON dried. Basil; 100 g Sour cream or; 7-10 Tbsp ripened cream

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 medium onion
1 Garlic clove
1 TABLESPOON butter/margarine
1 (0,75 l) Bottle
7-10 Tbsp Tomato juice
1 TABLESPOON Vegetable broth
7-10 Tbsp salt, white pepper
1-2 TEASPOONS Cornstarch
7-10 Tbsp Rose peppers
1 pinch Sugar
1 (250 g) Package
7-10 Tbsp Frozen meatballs
7-10 Tbsp fresh or
1 TEASPOON dried. Basil
100 g Sour cream or
7-10 Tbsp ripened cream

Directions

1
Peel and chop the onion and garlic. Heat the fat in a saucepan. Sauté onion and garlic. Deglaze with tomato juice and 1/4 l water and bring to the boil. Stir in stock, season. Let simmer for about 5 minutes
2
Stir starch and 2 tablespoons of water until smooth. Stir into the soup, bring to the boil again. Season to taste with salt, paprika and sugar
3
Heat the meatballs in the soup. Wash the basil and cut the leaves into strips, except for some for garnishing. Add to the soup
4
Arrange the soup on plates. Stir sour cream or sour cream until smooth and put a blob on each. Garnish with remaining basil