Tomato Orange Soup

1. Quarter 450 g of tomatoes. Finely dice the onions and garlic. Halve the orange, grate the peel from one half and squeeze out 2 tbsp juice.

Sauté onions and garlic in 1 tbsp hot oil. Add tomatoes and sauté briefly. Add orange peel, juice, stock, a little salt and pepper and simmer with closed lid at medium heat for about ten minutes.

Finely mash the soup, pass it through a sieve and put it back into the pot. Cook the meatballs in it and season with salt, pepper and sugar.

4. Coarsely dice 50 g of tomatoes, roast sage leaves in 1 tbsp of oil. Remove the peel from the other half of the orange so that the white skin is completely removed, cut the orange into thin slices and add to the soup with the tomatoes. Serve with sage and coarse pepper.

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