Jan 24, 2009

Creamy Tomato Basil Soup with Pasta and Meatballs

I've had this recipe starred in my Google Reader for a LONG time now. You see, the problem is that I star it, and then forget about it! Ugh. Anyway, that it where my grocery list and meal plan came from this week - my starred Google Reader items!

Thanks to Culinary Infatuation, we had a delicious dinner!


Creamy Tomato Basil Soup with Pasta & Meatballs

Meatballs
1 lb ground sirloin
2 slices wheat bread toasted and processed
1 tsp. oregano
1 tsp. basil
1 tsp. garlic powder
1 tsp. onion powder
1/4 C. grated Parmesan cheese
1 egg

1. Preheat oven to 350
2. Mix all ingredients well and roll into mini meatballs. Cover cookie sheet with foil and place a cooking rack on top. Put meatballs on the cooling rack and put in oven. cook for 20-25 minutes.
3. When finished, take out of oven and set aside.


Tomato Basil soup
2 cans diced tomatoes
1 8oz. can tomato sauce
1 stalk celery, diced
1 carrot, diced
1 onion, diced

2 cloves garlic minced
2/3 cup fresh basil coarsely chopped
3 cups chicken stock
1 cup orzo (raw) cooked according to package directions
1 cup half and half
1 stick unsalted butter
Salt and Pepper to taste
Grated Parmesan cheese for garnish

1. Over med. high heat put tomato products, stock, and garlic in a large stock pot. Let come to a boil and simmer for 15 minutes.
2. Add basil and with an immersion blender, blend until smooth and pureed (this can be done in a blender as well).
3. Add butter and half and half and whisk until well blended.
4. Add meat balls and orzo and serve with Parmesan cheese.

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