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