Peel the onions and cut them into small pieces.

Sweat the onions in a pan with a little bit of olive oil.

Mix the tomato puree with garlic, oregano, paprika powder and italian herbs. Use approximately one and a half teaspoons of every herb.

Add the tomato puree to the onions and bake for 30 seconds on high heat.

Extinguish the boiling soup with the red wine.

Add the can of peeled tomatoes (and juice) to the pan, together with the bouillon cubes.

Cook for about 10 minutes.

(optional) Bake the meatballs

Boil 1 liter of water, add it to the pan.

Cook for another 7 minutes.

Puree everything with a mixer.

Add basil and meatballs.

Taste and add spices if necessary.