Dutch Tomato Soup with Little Meatballs

Ingredients

• ½ lb Ground Beef + 2 tbsp breadcrumbs + 1 egg yolk + nutmeg (the balletjes)
• 1 can (28 oz) crushed tomatoes
• 1 onion + 1 carrot + 2 cloves garlic
• 4 cups stock
• 2 tbsp butter
• 1 tsp paprika + 1 tsp sugar
• ½ cup cream
• Chives + crusty bread

Method

1. Roll the seasoned Ground Beef mixture into marble-sized balletjes — small is the whole charm; a spoonful should catch three.
2. Soften the onion, carrot, and garlic in the butter; add the tomatoes, stock, paprika, and sugar. Simmer 15 minutes.
3. Blend smooth and return to a gentle simmer.
4. Drop in the balletjes and poach 6–8 minutes until cooked through (160°F).
5. Swirl in the cream, chives over, bread alongside. Every Dutch café and grandmother serves a version — the meatball flotilla is contractually obligatory.