Tomato broth with baguette and herb pesto

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.