Tomato soup with meatballs and Italian herbs

Soup filled with aromas, a combination of tomatoes, sour cream and rich broth will awaken the appetite and support the body's strength for a long time.

Ingredients

• tomatoes in their own juice 800 ml
• minced pork and beef 300 g
• meat broth 250 ml
• cheese 50 g
• onion 2 pcs.
• eggs 1 pc.
• bread crumbs 2 tbsp
• baguette ½ pc.
• olive oil 2 tablespoons
• balsamic vinegar 1-2 tablespoons
• Italian herbs 1 tbsp
• garlic 2 cloves
• basil 1 bunch
• 1 pinch sugar
• ground black pepper to taste
• salt to taste

Directions

1. Cut the onions into small cubes. Mix half with minced meat, for its preparation it is better to take pork and beef in equal proportions.
2. Beat a raw chicken egg into the mass, add bread crumbs and Italian herbs. Add salt and pepper to taste. Form small balls with wet hands.
3. Heat the olive oil in a saucepan, fry the meatballs on both sides and remove from the pan. Peel and chop the garlic finely. Fry it along with the remaining onions in olive oil in the same saucepan where the meatballs were cooked.
4. Pour in the pre-cooked broth and tomatoes in their own juice, peeled. Bring the mixture to a boil, cover, heat for 15 minutes over low heat.
5. Grate the cheese on a coarse grater. Cut baguette or ciabatta into thin slices. Sprinkle them with grated cheese, put on a baking sheet. Bake in a preheated oven for 10 minutes at 200 degrees.
6. Pour the soup into a blender, chop, salt and pepper, add a pinch of granulated sugar and balsamic vinegar. Add chopped basil and meatballs to the soup.
7. Serve the dish with ready-made croutons and sour cream.