Tomato cream soup with balls

Name: tomato cream soup with balls
Total time: 30 min
Yield: 4
Ingredients: 1 cut white bread crumbs; 200 gram minced meat; 6 tablespoon olive oil; 6 tablespoon peanut oil; 1 kilogram tomato; 1 onion; 1 root; 1 bunch fresh parsley; 1 piece mace; 1 teaspoon dried thyme; 500 milliliters Meat bouillon; 500 milliliters vegetable stock; 40 gram butter; 35 gram flour; 50 milliliters cooking cream

Ingredients

1 cut white bread crumbs
200 gram minced meat
6 tablespoon olive oil
6 tablespoon peanut oil
1 kilogram tomato
1 onion
1 root
1 bunch fresh parsley

1 piece mace
1 teaspoon dried thyme
500 milliliters Meat bouillon
500 milliliters vegetable stock
40 gram butter
35 gram flour
50 milliliters cooking cream

Directions

Mix the bread crumbs, salt and freshly ground pepper through the minced meat, form small balls and keep them separate.
Heat the oil in a soup pan and fry the tomatoes, onion, carrot, a few sprigs of parsley and mace for about 5 minutes.
Add the stock and 1 teaspoon of salt and cook gently for about 10 minutes.
Purée the soup or rub it through a sieve and pour into a bowl or jug.
Melt the butter in the soup pan. Add the flour, stir and cook gently for about 2 minutes. Pour the soup while stirring, in parts until the whole will bind.
Add the meatballs and boil gently for about 10 minutes.
Finely chop the rest of the parsley. Pour the cooking cream into the soup and sprinkle with the chopped parsley.