Creamy tomato soup with meatballs and ricotta

1. Stage

A piece of beef was chopped finely and smashed together with an onion in a chopper. I salted it and put an egg. Put it together well in the chopper.

2. Stage

I took a board, dusted it with flour and with raw hands formed small balls of dumplings, placing them on the board. While the soup was boiling, I put them in the fridge.

3. Stage

Cooked everything for the soup.

4. Stage

I cut the vegetables at random, except for the tomato. The tomato is for freshly squeezed tomato juice.

5. Stage

I took a saucepan, put butter, put it on the fire and melted the butter.

6. Stage

I put chopped onions in it. Did not fry, gilded.

7. Stage

I added carrots and peppers to onions, salted them a little, stirred them, turned down the heat to min, put the lid on and simmered for a couple of minutes.

8. Stage

Порубила зубчик чеснока.

9. Stage

Garlic and 1 tbsp. tomato paste sent to the vegetables.

10. Stage

Stirred everything and poured water, salted, brought to a boil and boiled for 10 minutes.

11. Stage

Right on the stove I broke the soup with an immersion blender. The broth or water does not need to be poured over the top, so that it would be easier to break up the entire contents of the saucepan.

12. Stage

Place the meatballs. Cook them until they float, put the bay leaf.

13. Stage

While the soup was boiling, I made dressing for it. I took ready-made ricotta and squeezed the tomato juice in a citrus juicer.

14. Stage

In a glass I put the ricotta and poured freshly squeezed tomato juice. Adjust the consistency to your taste.

15. Stage

I mixed it all up. My dressing is not thick. You can also squeeze a clove of garlic into it, if you like. I didn't do that. I had enough garlic in my soup.

16. Stage

Our soup is ready! The dressing is ready!