Tomato Soup with Meatballs

Hurry up to enjoy the taste of tomato soup while real ripe ground tomatoes are still on sale. Its rich taste is perfect for an autumn lunch.

Ingredients

• 1 liter beef broth
• 500 g ground beef
• 1 kg of tomatoes
• 2 sweet red peppers
• 2 sweet green peppers
• 2 medium onions
• 2 cloves of garlic
• small bunch of parsley
• 1/2 cup long grain rice
• 2 slices of white bread
• 1/2 tsp dried basil
• 1/4 tsp dried oregano
• olive oil
• salt, freshly ground black pepper

Directions

1. Cut the tomatoes crosswise, put on for 1 minute. in boiling water, then pour over with cold water and remove the skin. Cut the tomatoes into small cubes. Pepper the seeds and partitions, cut into small cubes. Chop the garlic.
2. Peel and finely chop the onion. Mix half with minced meat, add bread crumbs, salt, pepper and dried basil, stir. Form small meatballs with wet hands.
3. In a large saucepan, heat 1 tbsp. l. olive oil over medium heat, add the meatballs and fry until golden brown. Transfer to paper towels.
4. If there is a lot of fat in the pot, drain it, leaving 1 tbsp. l. Add remaining onion, garlic, red and green peppers and cook for 5 minutes. Then add the tomatoes and oregano and simmer for 20 minutes. Pour in hot broth and bring soup to a boil. Reduce heat and simmer for 10 minutes.
5. Rinse rice until clear water and add to soup. Cook for 5 minutes, then add the meatballs and continue cooking for another 10 minutes. Chop the parsley finely and add to the saucepan. Remove soup from heat, cover and leave for 5 minutes.