Tomatensoep met Balletjes (Tomato Soup with Meatballs)

• 1 medium Yellow onion
• 2 medium Carrot
• 2 slices Celery
• 2 cloves Garlic
• 2 tbsp Tomato purée
• 800 g Tomato, ripe
• 900 ml Beef stock
• 200 g Minced beef
• 200 g Minced pork
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 80 ml Double cream
• 10 g Fresh parsley

1. Finely dice the yellow onion, carrot and celery. Thinly slice the garlic. Roughly chop the tomatoes.
2. Put the onion, carrot and celery into a large pot with a splash of beef stock and cook over medium heat for 6 to 8 minutes, stirring, until softened. Stir in the garlic and tomato purée and cook for 1 minute until fragrant.
3. Add the tomatoes, remaining beef stock, fine sea salt and black pepper. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally, until the vegetables are very tender.
4. Blend the soup until smooth using an immersion blender. Return to a gentle simmer and taste for seasoning.
5. In a mixing bowl, combine the minced beef and minced pork with a pinch of the fine sea salt and a little of the black pepper from the measured amounts. Roll into small meatballs, about the size of a cherry.
6. Drop the meatballs into the gently simmering soup. Poach for 10 to 12 minutes, stirring once or twice, until the meatballs are cooked through and tender.
7. Turn the heat to low and stir in the double cream. Finely chop the fresh parsley and stir most of it through, saving a little to finish.
8. Ladle into bowls and sprinkle with the remaining parsley. Serve hot.

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