Clear Tomato Soup with Basil Mozzarella Dumplings

Peel and chop the onion, carrot and celeriac. Cut the beef into cubes and turn with the vegetables through the coarse disc of the meat grinder.

Grind the canned tomatoes with a hand blender and stir in the egg white. Rinse tomatoes and cut into quarters, removing the stem.

Place ground meat mixture in a large saucepan, pour on clear soup and add tomato quarters. Fold in the new spice, bay leaf, cinnamon and peppercorns. Heat gently over low heat, stirring frequently to prevent the clarified stock from sticking to the bottom.

Once the clear soup is hot, stop stirring or the soup will become cloudy. Allow the clear soup to simmer for about an hour and a half rather than on low heat. Now carefully ladle out of the saucepan and pour through a fine sieve lined with a paper towel or possibly a straining cloth.

Heat the soup one more time before serving, but do not let it bubble up. Add some basil stems and garlic to the soup for a few minutes and then remove them one more time. Season the soup with salt, cayenne pepper and sugar.

To serve, rinse the cocktail tomatoes, halve, core, cut into wedges and divide evenly among preheated soup plates. Pour the tomato soup over it and place the dumplings (see sep. recipe) inside. Garnish with basil.

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