Tomato soup with meat dumpling surprise

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean and wash the soup greens and cut them into pieces except for the leek. (Use leek green for other purposes). Peel onions and dice 1 1/2 roughly. Wash and drain the tomatoes and cut them roughly into pieces. Wash oregano, shake dry and put 4 stems aside. Heat olive oil in a large pot. Brown the soup greens and onions in it. Add tomato paste, also fry briefly while stirring. Add tomatoes, dried oregano, 6 fresh oregano stems and bay leaf. Add 1 1/2 litre of water and season with salt and pepper. Bring to the boil and simmer covered for 50-60 minutes

2. 2

   Soak toast in cold water. Coarsely chop the almonds and roast them lightly in a pan without fat. Remove from the pan immediately and let it cool down. Dice the remaining half onion very finely. Squeeze the toast well. Put it in a bowl with minced meat, diced onion, egg and almonds, season with salt and pepper. Knead the mixture well with the dough hooks of the hand mixer. Divide the minced mass into 4 portions of equal size. Drain the mozzarella and cut into quarters. Press 1 piece of mozzarella into each portion of the chopped mozzarella and shape into a ball

3. 3

   Place the vegetables from the soup in portions in a coarse sieve with a ladle and pass through. Add the rest of the tomato stock without passing it through the sieve. Season the soup (approx. 1, 8 litres) with salt and pepper and heat it

4. 4

   Heat the sunflower oil in a large frying pan and fry the dumplings over medium heat for 8-10 minutes while turning. Then add the dumplings to the hot soup and cover them and let them simmer for another 5 minutes. Remove the leaves from the remaining 4 oregano stems. Divide the soup and dumplings into 4 deep plates and sprinkle with the oregano leaves

Nutrition Facts

KCAL
630 kcal

CARBS
24 g

FATS
44 g

PROTEINS
33 g