Tomato soup with meatballs

Cook Book
Cook Book

  • Preparation: 8’
  • Cooking: 35’
  • Total time: 43’


  • 150 g onions, peeled and cut into 4
  • 1 kg tomatoes, cut into 4
  • 1 leek, roughly chopped
  • 2 tbsp olive oil
  • 1/2 bunch flat-leaf parsley
  • 2 sprigs of fresh tarragon
  • 2 cubes of beef stock
  • 750 ml water
  • 2 tbsp tomato paste
  • 3 tbsp sugar
  • 350 g freshly prepared meatballs (2 cm)
  • pepper
  • salt

Step 1

Insert the 'MultiBlade' into the bowl. Add the onion, tomatoes and leek. Close the lid. Press Pulse for 15 seconds. Open and scrape down. Add the olive oil to the bowl. Remove the measuring cup and close the lid.. Select BOIL P2 and press Start. Step 1 shows on the display. Press Start to confirm.

Step 2

After Step 1: add the parsley, tarragon, stock cubes, water, tomato puree and sugar. Close the lid. Press Start to activate Step 2.

Step 3

After Step 2: press cancel to exit keep warm mode. Open and remove the tarragon sprigs. Close the lid. Set the timer to 2 minutes, press Start and slowly increase the speed to 10. Add the raw meatballs to the soup. Close the lid. Set the temperature to 110°C and the timer to 5 minutes. Press Start. Season to taste with salt and pepper. Serve hot.