Tomato soup with meatballs

Finely chop the onion and garlic, sauté in butter in a large pot.

Meanwhile, cut the washed celery into pieces, as well as the bell pepper, deseeded, add with the peeled and chopped apple and tomato paste.

Sauté well while stirring.

Deglaze with the tomatoes and broth, season with pepper and salt, thyme, and bay leaves.

Let everything simmer for about 20 minutes, remove the thyme and bay leaves, and blend finely.

Strain the soup so that you get a fine creamy soup.

For the meatballs, mix everything well together, roll small balls and add them to the blended soup for an extra delicious full meat flavor.

You can also choose to boil the meatballs in water, scoop them out, and add them to the soup.

Finish to taste with some cream and finely chopped parsley.