Dutch-style tomato soup

Ingredients

• 1.5 liters of water
• 1 chicken stock cube
• 200 g of ground meat
• A clove
• 300 g of tomato mulberry
• 2 cans of tomato puree
• a few drops of Worcestershire sauce
• 1 egg (only the yolk)
• pepper
• salt
• a pinch of nutmeg
• 1 tablespoon of bread crumbs
• 1 tablespoon of butter
• A large onion

Bring the water to a boil, add the chicken stock cube, the clove, and a few drops of Worcestershire sauce to a pot. Skim the surface. Add the tomato puree and simmer over low heat for an hour. Halfway through the cooking time, add a few drops of Worcestershire sauce and a little water.

In a bowl, combine the ground meat, a few drops of Worcestershire sauce, the egg yolk (separated), pepper, salt, a pinch of nutmeg, and, if desired, breadcrumbs. Mix well and form small meatballs.

About forty-five minutes before the end of cooking, prepare a large pan. Melt the butter in it, then finely chop the onion and sauté it gently in the butter. Add the chopped tomatoes, and then, a few minutes later, the tomato puree. Mix well, then pour in the soup (without the anise and leek).

Finally, add the meat balls. After 10 minutes, the soup is ready.