Hearty Tomato Soup

Put the rice into boiling salted water and let it simmer for about 20 minutes.

Score the tomatoes crosswise, pour boiling water over them, cool in cold water and peel off the skin.

Quarter one tomato, remove the seeds and cut into strips. Cut the remaining tomatoes into pieces.

Clean, wash and slice the spring onions into rings. Set the green rings aside separately.

Heat 1 tsp oil in a pot. Sauté the tomato pieces and the white spring onion rings in it. Stir in the tomato paste, pour in the broth, bring to a boil and simmer for about 5 minutes.

Knead the minced meat with the egg yolk, season with salt and pepper and form small meatballs.

Heat oil in a frying pan and brown the meatballs all over for about 5 minutes.

Drain the rice and let it dry well.

Add the meatballs, rice, the reserved spring onion greens and the tomato strips to the soup and briefly heat through.

Season the soup with salt and pepper and serve.