Tomato soup with meatballs and parmesan ciabatta

Name: Tomato soup with meatballs and parmesan ciabatta
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Bread rolls from the previous day; 3 Onions; 400 g mixed minced meat; 1 small egg (size S); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS dried herbs of Provence; 4 TABLESPOONS Olive oil; 2 Garlic cloves; 1 can(s) (850 ml) Tomatoes; 375 ml Vegetable broth (instant); 150 g Ciabatta bread; 40 g Parmesan cheese; 1-2 TABLESPOONS Balsamic vinegar

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Bread rolls from the previous day
3 Onions
400 g mixed minced meat
1 small egg (size S)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS dried herbs of Provence
4 TABLESPOONS Olive oil
2 Garlic cloves
1 can(s) (850 ml) Tomatoes
375 ml Vegetable broth (instant)
150 g Ciabatta bread
40 g Parmesan cheese
1-2 TABLESPOONS Balsamic vinegar

Directions

1
Soak the buns. Peel onions, dice one very finely. Knead minced meat, squeezed out roll, diced onion and egg. Season with salt, pepper and dried herbs. Form many small balls from it.
2
Fry for 3-5 minutes in 2 tablespoons of oil while turning. For the soup, roughly dice the remaining onions. Peel and chop the garlic. Heat 2 tablespoons of oil in a large pot. Fry the garlic and onions in it.
3
Add canned tomatoes and stock, simmer for about 5 minutes. Cut bread into thin slices. Grate parmesan and sprinkle over it. Roast briefly under the hot grill. Season soup with salt, pepper, vinegar and dried herbs.
4
Puree with the cutting stick, heat the dumplings in it. Add the parmesan ciabatta.