Fresh Tomato And Meatball Soup

• 2 tbsp olive oil
• 2 None carrots, chopped
• 2 None onions, 1 1/2 roughly diced, 1/2 finely diced
• 1 None leek, trimmed and chopped
• 2 tbsp tomato paste
• 2 1/2 lbs ripe tomatoes, peeled and chopped
• 2 tbsp chopped fresh oregano, plus extra for garnish
• 1 tsp dried oregano
• 1 None bay leaf
• 2 slices bread, lightly toasted
• 3/4 lb ground beef
• 1 None egg
• 4 oz mozzarella ball, quartered
• 1/4 cup sliced almonds, chopped
• 3-4 tbsp vegetable oil

1. Heat the olive oil in a large saucepan over medium heat. Add the carrots, roughly diced onions and leek and cook for 2-3 mins. Add the tomato paste and stir for 1 min. Stir in the tomatoes, fresh oregano, dried oregano and bay leaf. Add 6 cups water and season with salt and pepper. Bring to the boil, then reduce heat, cover and simmer for 1 hour.
2. Soak the toasted bread in cold water for a few mins. Squeeze out the excess liquid, then place in a large bowl. Add the ground beef, finely diced onion and egg and mix thoroughly. Divide the mixture into four equal portions and shape into flat meatballs. Press 1 mozzarella quarter into the center of each meatball, sealing it inside. Roll the meatballs in the almonds.
3. Heat the vegetable oil in a large nonstick skillet, add the meatballs and fry for 12-15 mins until browned and cooked through, turning. Meanwhile, remove the bay leaf from the soup. Transfer the soup to a blender and puree until smooth. Reheat the soup, then divide among four bowls and add a meatballs to each. Garnish with oregano and serve.

olive oil, carrots, onions, tomato, tomatoes, fresh oregano, oregano, bay leaf, bread, ground beef, egg, mozzarella ball, almonds, vegetable oil

Taken from recipes-plus.com/api/v2.0/recipes/16723 (may not work)