Tomato soup with meatballs

Tomato soup with meatballs

Total: 25 Min. | Active: 25 Min.
Nutritional value / people: 415 kcal
, Fat: 30 g
, Carbohydrate: 10 g
, Protein: 20 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1tbsp olive oil
1 onion, sliced
1 garlic clove, sliced
2tbsp tomato puree
800g tomatoes, cut into chunks
5dl vegetable bouillon


300g minced meat (beef and pork)
80g green olives
50g ground almonds
2tbsp flat-leaf parsley, roughly chopped
¾tsp salt
a little pepper
olive oil for frying

To serve

50g crème fraîche
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How it's done


Heat the oil in a pan. Sauté the onion and garlic for approx. 1 min. Add the tomato puree and tomatoes, pour in the stock, cover and simmer for approx. 12 mins., puree.


In a bowl, mix the meat with all the other ingredients up to and including the pepper. Knead the mixture well, shape into 16 balls. Heat a dash of oil in a frying pan. Fry the meatballs in batches for approx. 5 mins. all over.

To serve

Plate up the soup, top with the crème fraîche, serve with the meatballs.

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