Tomato soup with meatballs
Ingredients
for 4 people
| 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 |
| 50 g | crème fraîche |
How it's done
Soup
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.
Meatballs
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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