Tomato soup with beef meatballs

Mix beef (500 g) with onion (100 g), almond flour (35 g), dill (15 g), egg (50 g), table salt (3 g), and black pepper (1 g). Shape the meatballs and cook them in boiling water (600 g) for 10 minutes.

Add chopped tomatoes (400 g), garlic (20 g), fresh thyme (15 g), chile (2 g), and olive oil (15 g), then cook for 10 more minutes.

Serve the soup with grated parmesan (100 g).