Angry Tomato Soup with Meatballs and Mozzarella

How to Make

1. 1

   Finely chopping the garlic and onion, and fry in a little oil in a saucepan. Fry the meatballs at the same time, and set aside while you add the tomato puree, and let it sizzle together with the onion and garlic for about 2 minutes so that you remove some of the bitterness. If you still think its to bitter after cooking it later, you can add a pinch of baking soda which will balance out the acidity.

2. 2

   add the canned tomatoes, and the chicken broth. pour over some chili oil, add the spices and let it cook for 15 minutes, and stir until smooth.

3. 3

   Place the pot back on the plate, add the meatballs, slices with mozarella and fresh basil. turn the plate on low heat, with lid on, until the cheese has melted in. Pour over a few extra angry drops of chili oil.

Start Cooking