Roast Bell Pepper & Tomato Soup with Cheesy Meatballs
30 min
Beef
77457
For 2 Portions
400 g
tomatoes, diced
250 g
ground beef
200 g
roasted pepper
30 g
Parmesan
7 g
basil, fresh
400 ml
vegetable broth
4 clove(s)
garlic
1 tsp
oregano, dried
1 tbsp
olive oil
1/2 tsp
chili flake
pepper
salt
1. All set?
2. Peel and finely slice garlic.
3. Chop roasted pepper into pieces.