Lasagna Soup with Beef Meatballs

Finely chop the onion. In a bowl, mix half of the onion with the minced beef. Add 2 crushed garlic cloves, half of the chopped parsley, salt, and pepper. Mix the composition until homogeneous and form meatballs with a diameter of 2-3 cm. Place them on a baking tray lined with baking paper, drizzle with a little olive oil, and bake at 180 degrees for 30 minutes.

In a large pot, sauté the remaining onion in 2 tablespoons of oil until golden. Add the remaining sliced garlic and cook a little more. Add the chopped tomatoes and strained tomatoes. Pour in the beef broth, add the rest of the parsley and half of the chopped basil. Season with salt and pepper. Cover with a lid and let it simmer over low heat for 15 minutes.

After simmering, incorporate 50 g of grated Parmesan into the soup, then pour in the cooking cream. Adjust seasonings if necessary.