Tomato soup with Tabasco

Name: Tomato soup with Tabasco
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 2 Onions; 30 g Butter or margarine; 30 g Flour; 2 can(s) (850 ml each) peeled tomatoes; 1/2 l apple juice; 1 l Vegetable broth (instant); 400 g Leeks (leek); 3 TABLESPOONS Oil; 2 (200 g each) Bag of frozen meatballs; 7-10 Tbsp Salt; 7-10 Tbsp Tabasco

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

2 Onions
30 g Butter or margarine
30 g Flour
2 can(s) (850 ml each) peeled tomatoes
1/2 l apple juice
1 l Vegetable broth (instant)
400 g Leeks (leek)
3 TABLESPOONS Oil
2 (200 g each) Bag of frozen meatballs
7-10 Tbsp Salt
7-10 Tbsp Tabasco

Directions

1
Peel and finely dice the onions. Heat the fat in a saucepan. Fry the onions in it. Dust with flour. Add tomatoes, apple juice and stock. Bring everything to the boil and cook for 5 minutes. Clean and wash the leek and cut it into thin rings.
2
Heat 2 tablespoons of oil in a frying pan. Sauté the leek in it and take it out. Heat the rest of the oil and fry the meatballs in it until brown all around. Puree the tomato soup with the cutting stick of the hand mixer.
3
Add leek and meatballs and heat again. Season soup with salt and Tabasco.