Let the soup simmer for an hour. Then remove the meat and the bouquet garni from the soup and put the immersion blender in it. Pour through a sieve and press the liquid out of the pulp as much as possible. Make meatballs the size of marbles and cook them in vegetable stock until done. They are done when they float. Spoon them out of the stock, let them evaporate for a while and then fry them in some hot butter. Add them to the soup. Now you can choose whether or not to add cream. You can also serve the cream separately at the table. Finish off in the plate with tufts of parsley.

ingredients - info fresh tomatoes green celery onions garlic carrots fresh thyme rosemary sprig vegetable stock

tomato soup with meatballs

parsley bay leaf bone-in soup meat tomato concentrate salt & pepper cayenne pepper cream mixed minced meat butter

Clean up and chop the soup vegetables. First sauté the onion in a little butter. Add crushed garlic and then the celery and carrots. Leave to stew a little longer under a lid. In the meantime, make a bouquet garni with thyme, rosemary, bay leaf and parsley stems. Cut the tomatoes into large pieces and add them to the stewed soup vegetables. Make up the volume with water and add the soup meat and the bouquet garni. Stir a couple more tablespoons of tomato concentrate into the soup and season with pepper, salt and a pinch of cayenne pepper.