Soup of roasted tomato and garlic

Put all ingredients for the stock in a large pan and pour 2.5 liters of water. Bring the water to a boil, lower the heat source and scoop the foam off a few times.

Let the stock for about 2 hours without lid on the lowest position until the stock is boiled for a quarter.

Preheat the oven to 150 ° C. Place the tomatoes and cloves of garlic on a baking sheet and sprinkle with a little salt. Pour the oil over it and scoop well. Roast the tomatoes and garlic for about 1 hour in the oven. Remove from the oven and allow to cool.

Mix the mince with the pancetta and parsley and season with salt and freshly ground pepper. Turn small balls and let them stiffen in the refrigerator.

Pour the broth through a sieve into a clean pan. Remove the meat from the sieve and cut it smaller. Keep the meat separate.

Squeeze the garlic cloves over the broth and discard the skins.

Add the tomatoes and puree everything with a hand blender. Bring the soup to the boil and season with salt and freshly ground pepper.

Add the meatballs and the poulet meat and simmer for a few minutes.