Old-fashioned tomato soup

Put the soup meat with 1 liter of water in a pan. Bring the water to a boil. Let it boil for a few minutes and foam it off. Add the carrots, onion, sprigs of parsley, thyme, mace, bay leaves and peppercorns. Drain the stock in a sealed pan for about 3 hours.

Meanwhile, make the soup balls. Mix an egg, a crumbled biscuit, chopped parsley, salt and pepper. Turn balls with wet hands.

Put the pieces of tomato with about 125 ml of water, the lemon slice and the sugar in a pan. Stew the tomatoes for about 15 minutes. Remove the lemon slice. Rub the tomatoes through a sieve and collect the puree.

Strain the stock. Stir in the tomato puree through the stock. Add the leeks and the soup balls and let the soup simmer for about 10 minutes. Season with salt and pepper.