Tomato soup with meatballs

Name: Tomato soup with meatballs
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 800 ml Tomato juice; 200 ml Vegetable broth; 1-2 TEASPOONS Cornstarch; 1 package (250 g) frozen meatballs; 2 Branches of basil; 100 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

800 ml Tomato juice
200 ml Vegetable broth
1-2 TEASPOONS Cornstarch
1 package (250 g) frozen meatballs
2 Branches of basil
100 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers

Directions

1
Bring tomato juice and vegetable stock to the boil. Mix starch with 2 tablespoons of water and stir into the juice, bring to the boil again. Heat the meatballs in the soup. Meanwhile, pluck the basil leaves from the stalks and put some aside for garnishing.
2
Chop remaining leaves and stir into the sour cream, season with salt. Season tomato soup with salt, pepper and paprika and garnish with sour cream and basil leaves.