Summary

Ingredients

• 1 ½ kg tomato (s)
• 1 onion (s)
• 1 clove garlic
• some olive oil
• 0.5 teaspoon ½ sugar
• 3 tablespoon tomato paste
• 400 ml vegetable stock
• salt and pepper
• Herbs (e.g. oregano, rosemary, ), finely chopped
• some cream
• some apple cider vinegar

For the dumplings:

• 500 g minced meat, mixed
• 2 slices toast
• 5 tablespoon cream
• 1 egg (s)
• 1 teaspoon herbs Provence
• salt and pepper

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Instructions

1. For the soup, score the tomatoes crosswise and scald with boiling water. Let it steep briefly, drain, peel and then dice. Peel and finely dice the onion and garlic.
2. Heat the olive oil in a saucepan. Sweat the onion and garlic cubes, add sugar and tomato paste and roast briefly. Then add the diced tomatoes and the vegetable stock. Add the finely chopped herbs and let everything simmer for 30 minutes on low heat.
3. For the dumplings, dice the toast, pour the cream over it and let it soak. Then knead all the ingredients for the dumplings together well and season well with salt and pepper. Shape this dough into small meatballs. Heat 2 tablespoons of olive oil in a pan and fry the balls in the hot fat for about 8 minutes.
4. Then puree the soup and season with salt and pepper. Add a dash of cream and apple cider vinegar and stir in. Briefly heat the meatballs in the soup and then serve with freshly chopped herbs.