Wash and quarter the tomatoes. Slice the onion in rings, crush the garlic and cook with the tomatoes in a small amount of water with 2 stock cubes. Mix the mince in a bowl, season with salt, pepper and a teaspoon of sambal oelek and shape into little balls. Blend the tomatoes, onion and garlic until smooth and place back on the stove. Add the meatballs to the soup for several minutes and add dried oregano, basil and black pepper to your taste.
Tip: Prepare the soup one evening before and put an extra portion in the freezer.