Tomato broth with baguette and herb pesto

Name: tomato broth with baguette and herb pesto
Total time: 25 min
Yield: 4
Ingredients: 1 pot Meat bouillon; 1 look tomato cubes; 200 gram soupball; 150 gram pod; 2 spring / forest onion; 1 baguette; 2 clove garlic test test test test for the pesto; 1 bunch dill test test test test for the pesto; 1 hand celeriac test test test test for the pesto; 75 gram feta test test test test for the pesto; olive oil test test test test for the pesto

Ingredients

1 pot Meat bouillon
1 look tomato cubes
200 gram soupball
150 gram pod
2 spring / forest onion
1 baguette

2 clove garlic test test test test for the pesto
1 bunch dill test test test test for the pesto
1 hand celeriac test test test test for the pesto
75 gram feta test test test test for the pesto
Olive oil test test test test for the pesto

Directions

Puree the garlic with the dill, leaf celery, feta and a little salt and pepper for the spice pesto. Add in a trickle of olive oil until the pesto has the right thickness.
Add 1.5 cups of water and the tomato cubes with juice to the meat broth. Put the soup balls and the pea pods through and cook gently for 3-4 minutes until the balls and snow peas are done.
Spoon a spoon of spice pesto in the tomato broth and sprinkle with the spring onions and some dill. Serve with the baguette and the rest of the spice pesto.