Belgian Tomato Soup with Meatballs

Mix the pork-and-beef mince with the egg, breadcrumbs, half of the chopped parsley, salt and black pepper. With damp hands, shape small meatballs about 2 cm in diameter.

Finely chop the onion, carrot and celery stalk. Heat olive oil in a large pot and sauté the vegetables over medium heat for 5–7 minutes, until the onion turns translucent.

Add the tomato paste and cook for 1 minute, stirring, to cook off its raw taste. Pour in the vegetable or chicken stock, add the canned tomatoes, bay leaf and thyme sprigs.

Bring the soup to a boil, reduce the heat and simmer covered for 20 minutes, until the vegetables are soft. Remove the bay leaf and thyme, then blend the soup until smooth.

Return the soup to low heat, add sugar if the tomatoes are too acidic, and drop in the meatballs. Simmer gently for 10–12 minutes, until they float to the surface and are cooked through.

Stir in the remaining parsley, taste and adjust the salt and black pepper as needed. Serve the soup hot.