Lasagne Soup with Beef Meatballs

Finely chop the red onion. Mix half of it with the minced beef. Add 2 cloves of crushed garlic, half of the finely chopped parsley, then season with salt and pepper. Knead thoroughly and form into meatballs 2-3 cm in diameter.

Place the meatballs on a baking tray lined with baking paper, drizzle with a little olive oil, and bake in a preheated oven at 180 degrees Celsius for 30 minutes.

Heat 2 tablespoons of olive oil in a pot and sauté the remaining onion until translucent. Add the remaining sliced garlic and sauté briefly. Pour in the chopped and strained tomatoes, then the beef broth. Stir in the remaining parsley and half of the basil. Season with salt and pepper, and cook covered over low heat for 15 minutes.