Ingredients

• 750g tomatoes
• 1 onion
• 1 carrot
• 2 tbsp sunflower oil
• 2 beef bouillon cubes
• 750 ml boiling water
• 2 beef sausages

Instructions

Cut each tomato into 8 pieces. Chop the onion. Peel the carrot and cut into small cubes. Heat the oil in a soup pot and fry the tomato paste for 1 minute over medium heat. Press the garlic into the pan, add the onion, carrot, pepper and salt if needed and cook for 5 minutes while stirring. Pick the leaves from the thyme sprigs. Add them with the bouillon cubes, tomatoes and water to the vegetables. Let simmer for 15 minutes. Meanwhile remove the skin from the sausages, cut the meat into pieces and put in a bowl. Form about 5 meatballs per person with moist hands. Heat a frying pan without oil or butter and cook the meatballs for 5 minutes over medium heat. Remove the soup from heat and puree with an immersion blender until smooth. Add the meatballs.