Fall is approaching, it is a beautiful time when the trees turn golden. Unfortunately, this is also the time when it is easier to catch a cold, and when diseases are the best soups. Simple, tasty, hearty soup (you do not need to make a second course), simple tomato soup with meat, vegetables and noodles is the perfect recipe for golden, cool autumn days 🙂

Ingredients:

500 g of minced meat from the pork shoulder
600 young shredded cabbage (it can also be other cabbage such as Italian or Beijing)
400 g Ditalini pasta or pasta rings, cooked according to the instructions on the package
2 carrots, diced
2 onions, diced
1 can (400 ml) of sliced ​​tomatoes, peeled
5 tablespoons of tomato paste
2 liters of vegetable broth prepared from 2 vegetable cubes (recipe) or other broth
2 tablespoons of oil
2 tablespoons of marjoram
½ teaspoon of salt
1 teaspoon of pepper
1 teaspoon of sugar
1 tablespoon of sweet pepper
3 bay leaves
5 allspice balls

Procedure:

In a large pot over low heat, heat a tablespoon of oil and add the onion. Fry on low heat for about 10 minutes until it is glassy. Add the carrots and fry together for another 5 minutes. Add the cabbage, bay leaves and allspice and mix thoroughly. Pour over the hot broth and cook for about 20 minutes. Meanwhile, heat the rest of the oil in a frying pan over high heat. Add meat, pepper, salt, sugar, sweet paprika and marjoram and fry together occasionally, stirring for about 10 minutes, until the meat turns color. Remove from heat and set aside. After 20 minutes, add canned tomatoes to the broth and cook for another 15-20 minutes. After this time, add the tomato paste and the fried meat, bring it to a boil and mix it. Alternatively, season to taste and cook for less than 5 minutes. Put the pasta on a deep plate and pour the soup over it 🙂

Enjoy!