1. Heat the stockpot over medium heat and fry the shallots and garlic until translucent for 1 min in olive oil.
  2. Add the cans of peeled tomatoes, fresh Roma tomatoes and stock.
  3. Bring to the boil and let it simmer for 20 minutes.
  4. Puree the soup with the hand mixer until it has a smooth structure.
  5. Season with salt and pepper.
  6. Meatballs
  7. Mix the minced meat with breadcrumbs and thyme.
  8. Season with salt and pepper.
  9. Roll the mixture into small balls and add them to the soup.
  10. Cook the soup with the meatballs for 15 minutes on low heat.

Serve the tomato soup with spring onion rings.