Tomato soup with meatballs and coriander garlic bread

Name: tomato soup with meatballs and coriander garlic bread
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 onion; 2 clove garlic; 2 laurel leaf; 70 gram tomato paste; 1 fresh ginger; 1 kilogram tomato; 1 tablespoon fresh thyme; 1 teaspoon dried thyme; 500 milliliters Meat bouillon; 1 tablespoon cornstarch; 100 milliliters milk; 100 milliliters cooking cream; 250 gram minced beef for the balls; 1 teaspoon cumin powder (djinten) for the balls; 1 egg yolk for the balls; 2 tablespoon bread crumbs for the balls; 1 baguette for the garlic bread; 3 tablespoon olive oil for the garlic bread; 2 clove garlic for the garlic bread; 2 tablespoon fresh coriander for the garlic bread

Directions

Heat the olive oil in a soup pot and fry the onion, garlic and bay leaves. Add the tomato puree and bake for about 1 minute.
Spoon the ginger, tomatoes and thyme through and simmer for 8-10 minutes.
Pour in the stock and simmer for about 15 minutes.
Meanwhile, form small balls of the mince, cumin, egg yolk, breadcrumbs, salt and pepper.
Remove the bay leaves from the soup. Puree the soup. Add the meatballs and cook gently for 5-7 minutes. Tie the soup with cornstarch diluted with the milk.
Roast the baguette, covered with olive oil mixed with garlic and coriander, in a hot grill pan or under the oven grill. Serve with the soup.