Ingredients
- 2 small onions
- 1 clove of garlic
- 250 g minced meat
- 1 egg
- 1 tbs breadcrumbs
- salt, pepper
- 2 tbs tomato paste
- 800 g diced tomatoes (canned)
- 500 ml vegetable broth
- 100 ml cream
- sugar
- 1/2 bunch basil (or dill)
Preparation
1. Peel and dice the onion and garlic. Mix half of each well with ground meat, egg and breadcrumbs. Season to taste with salt and pepper, then form small meatballs.
2. Add the remaining onion and garlic to the pot. Heat the pot on highest level up to the roasting window, switch to a low level, add tomato paste, chopped tomatoes and stock and stir well.
3. Heat the pot on highest level up to the vegetable window, switch to a low level, and cook for approx. 10 minutes in the vegetable area. Puree the soup after it is finished cooking.
4. Add the meatballs, heat the pot on highest level up to the vegetable window, switch to a low level, and cook for approx. 2 minutes in the vegetable area. Turn off the heat and let the meatballs continue to cook with the lid on (depending on their size) until they are fully cooked through.
5. Garnish soup with chopped basil (or dill) and serve.
Tip
- Serve with fresh, crispy bread.
This recipe has been tested and approved by AMC.
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