Slice tomatoes and plums in two. Peel the garlic. Put everything in an oven proof dish. Set in the oven for 25 minutes
In the meantime, season the meat with salt, pepper and the spices. Cut the dried fruit into small pieces. Place everything in a bowl and combine well. Shape 6 meatballs and cover with breadcrumbs.
In a deep saucepan, heat the olive oil. Once the oil is hot, use a skimmer to plunge the meatballs in the oil. Let fry for 3-4 minutes then take them out of the oil with the skimmer.
Take the tomatoes and plums out of the oven and puree them in an electric mixer. Add the garlic, tomato puree, thyme and oregano, and mix again. Put the soup in a saucepan, add 500ml of water, olive oil, vinegar, salt, pepper and sugar to taste. If the soup is too thick, add more water. Warm up the soup then pour into individual bowls. Place three dates-meatballs in each bowl and enjoy.