Lasagna and Meatball Soup

Ingredients

Ground beef 300 g

Onion 1

Garlic 2 cloves

Carrots 2

Tomato in its own juice 400 g

Broth 750 ml

Lasagna 150 g

Oregano 1 tsp

Bay leaf

Salt to taste

Pepper to taste

Mozzarella cheese

Fresh basil

Season the ground beef with salt and pepper and form into small meatballs. Fry in a small amount of vegetable oil until browned. Add chopped onion and garlic. Cook for about 6 minutes.

In a separate pan, sauté the grated carrots. Transfer the meatballs and carrots to the saucepan. Add tomatoes, broth, spices, and salt. Bring to a boil and simmer over medium heat for 40 minutes.

Add the pasta and cook until tender. Ladle the soup into bowls. Crumble the mozzarella on top and bake in a preheated oven at 250°C for 10 minutes. Serve with fresh basil.

Enjoy!