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


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


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

To serve

50 g 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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