Monday, October 15, 2007

Roasted Tomato Soup with Mini-Meatballs

We joined a CSA and now we find ourselves with tons of veggies each week. Alexis has resorted to making soup, which is good, since it's getting colder now. This soup was hearty and delicious.

Roasted Tomato Soup
-15 San Marzano Sauce Tomatos, cut in half lengthwise
-1/2 onion, roughly chopped
-2 cans chicken broth
-4 cloves garlic, peeled
-1 handful fresh basil
-salt and pepper to taste
-some olive oil

Place the tomatoes cut side up in a large baking dish. Sprinkle with salt, pepper and olive oil. Roast on 350 for about 1/2 an hour. In a large pot, sautee the onions and garlic until beginning to brown. Add in roasted tomatoes and 2 cans of chicken broth. Bring to a boil, then puree. Add in the fresh basil and puree a bit more.

-1 and 1/2 lbs ground beef
-1 egg
-1/2 cup parmasean
-2 tb Italian seasoning
-1 ts garlic powder
-1 ts salt
-1 ts ground pepper

Mix all the ingredients until thoroughly combined. Roll 3/4 inch diameter meatballs and pan fry in 2 batches in a few Tb of veggie oil.

Add the meatballs to the soup just before serving.

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