Dice the tomatoes. Heat the oil in a soup pan or casserole and stew the tomatoes in this for about 5 minutes until softened. Take the casserole off the cooker and puree the tomatoes using a hand blender (or by passing them through a sieve). Add the herb mix, vinegar and 300 ml of water and bring the soup to the boil whilst stirring all the time. Add the small meatballs and leave the soup to simmer for approx. 10 minutes, stirring occasionally. Serve the fresh tomato soup with warm baguette straight from the oven and (herb) butter.
Tips from the author
Add about 50g of vermicelli or small macaroni to the soup as soon as it boils.
Add 150g of fresh soup vegetables as soon as the soup boils.