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🍽️ Creamy Tomato Soup with Meatballs

273 kcal · 30 min · 4 servings

Ingredients

• 150 g Parmesan
• 150 g Quark
• 40 g Oats (5 tbsp)
• 250 g Beef mince
• 1 tbsp Soy sauce
• 2 tbsp Olive oil
• 2 tbsp Whole wheat flour
• 250 ml classic vegetable broth
• 1 kg strained tomatoes (can or Tetra Pak)
• 250 ml Orange juice
• Salt
• Pepper
• 1 bunch Basil
• 250 ml Milk (1.5% fat)
• 300 g small whole wheat rolls (10 small whole wheat rolls)

Instructions

1. 1. Grate the Parmesan and place about 100 grams of it into a bowl.
2. 2. Add quark, oat flakes, minced beef, and soy sauce to the bowl.
3. 3. Knead the ingredients into a firm dough using the dough hooks of a hand mixer.
4. 4. Heat the oil in a pot.
5. 5. Sprinkle the flour into the hot oil.
6. 6. Stir the flour briefly with a whisk until it becomes fragrant.
7. 7. Pour in the broth and stir well.
8. 8. Stir in the pureed tomatoes and the orange juice.
9. 9. Season the soup with pepper and salt.
10. 10. Bring the soup to a boil.
11. 11. Take small portions of the meat dough.
12. 12. Shape the portions into about 30 small balls.
13. 13. Moisten your hands before shaping so the dough does not stick.
14. 14. Add the meatballs to the boiling tomato soup.
15. 15. Let the balls cook covered over low heat for about 5 minutes.
16. 16. Wash the basil under running water.
17. 17. Shake the basil dry.
18. 18. Pluck the leaves from the stems.
19. 19. Chop the basil leaves roughly.
20. 20. Heat the milk in a small pot.
21. 21. Whisk the hot milk until frothy using a milk frother or a whisk.
22. 22. Stir the milk foam into the finished soup.
23. 23. Sprinkle the chopped basil over the soup.
24. 24. Sprinkle the remaining grated Parmesan over the soup.
25. 25. Serve the soup hot with bread rolls.

Nutrition per serving

• kcal: 273
• Protein: 17 g · Fett/Fat: 12 g · Carbs: 23 g