Tomato Meatball Soup

• 6 plum tomatoes
• 2 tomatoes raspberry
• 1 1/8 pounds pork neck ground
• 1 egg
• 2 tablespoons olive oil
• 1 3/8 cups broth beeth
• 1 onion
• 1 clove garlic
• basil
• 2 tablespoons rapeseed oil
• corn flour

1. Peel the tomatoes first. Using a sharp knife, slice an X into the bottom of the tomato. Place the tomato in boiling water for about 1 minute. After it, peeling should be much easier.
2. Pour rapessed oil into pot. Chop onion and garlic. Put them to the pot. Start the fire.
3. Chop tomatoes. Wait until onion is golden brown. Put tomatoes into pot.
4. Add basil, ground pepper, salt, black pepper. Fry everything about 10 minutes. After it put a blender into pot and blend everything a little bit.
5. Pour beef broth. Add water in about the same volume as the tomatoes with broth. Cover the pot and boil everything on small fire.
6. Meat, egg, thyme (about 1 teaspoon), olive oil, black pepper and salt mix together. If meat is too rare use the corn flour to thicken it. But not too much. You need to be able to roll meat balls in size of walnut.
7. This is the time to try the soup and season it with salt or more basil. It is up to you. After it put the meatballs into the boiling soup. Continue boil the soup about 10 minutes to get sure that meatballs get well cooked.
8. Serve with green parsley and optionaly with greek yoghurt.

tomatoes, tomatoes, pork neck, egg, olive oil, broth beeth, onion, clove garlic, basil, rapeseed oil, corn flour

Taken from www.yummly.com/recipe/Tomato-Meatball-Soup-1817738 (may not work)