(approx. 40 min) Cut the well-washed spring onions into rings and sauté in oil until translucent.
Add the finely chopped dried tomatoes, sauté* and add the well blended mixture of pureed tomato paste, tomato ketchup, peeled tomatoes and tomato juice.
Bring to a simmer for about two minutes and season lightly with pepper, chili salt, balsamic vinegar and sugar. Steep briefly.
Dry well drained mozzarella balls with kitchen paper, turn them in flour on the other side, pass them through beaten egg and coat them with the mixture of pine nuts and parmesan.
Heat oil and quickly finish frying the balls until golden brown. Bring soup to table in plates and add the balls as a garnish.
(*= sauté a little, fry briefly – note by the creator of the recipe).