Spicy and hearty tomato soup with meatballs

Ingredients (4 servings)

For meatballs

500g ground beef, fat content 8-12%
1 egg
1 onion, 100g
1 garlic glove
1 teaspoon ground bell pepper
1 teaspoon salt
¼ teaspoon ground pepper
2 teaspoons oil


For the soup
1 onion, 100g
2 garlic cloves
1 teaspoon oil
1 teaspoon cumin
1 teaspoon coriander
1l tomato puree (from can)
l broth, water, bouillon cube
100 g red lentils


Thyme twig


Whole wheat bread, 200 g

 Cooking (cooking time ≈ 45 minutes) 


Mix meat with egg. Peel the onion and garlic, chop, and mix with the ground beef add ground bell pepper, salt, and pepper.
Form meatballs using a teaspoon.
Heat oil in the pan and fry meatballs for 6-8 minutes from all sides.


Peel and finely chop onion and garlic.
Preheat the oil in a pot, then stir in the onion and spices.
Add tomatoes and broth and bring to boil.
Add lentils and allow the soup to simmer for 20-25 minutes on low heat until lentils are cooked.
If the soup is too thick, add more broth as needed.
Add spices, salt and pepper. Place the meatballs in the soup right before serving.

Rinse thyme and sprinkle the leaves over the soup.

Serve with whole grain bread.


For an Italian flavor substitute cumin and coriander with thyme and oregano.

 Energy value (one serving) 

Protein 27%

Carbohydrates 46%

Fat 26%

3210 kJ – 765 kcal