Monday, November 23, 2009

Great Soup Recipe!

This is from Eat, Shrink and Be Merry by Janet and Greta Podleski. Don't be discouraged by the length of this recipe. It doesn't take very long to make this great soup, and it's really worth the effort.

Rome on the Range
Roasted tomato and red pepper soup with mini meatballs

8 large plum or Roma tomatoes (about 2 lbs/907 g)
2 large red bell peppers, seeded and coarsely chopped
1 large red onion, coarsely chopped
1 tbsp minced garlic
1 tbsp olive oil
2 tbsp each minced fresh thyme and fresh rosemary (or 2 tsp dried Italian seasoning)
2 cups beef broth, divided
1 cup V8 juice
1/4 cup chopped fresh basil leaves (or 2 tsp dried)
1 tbsp balsamic vinegar
1 tsp granulated sugar
1/2 tsp each salt, freshly ground black pepper, and crushed red pepper flakes

12 oz (340 g) extra-lean ground beef
1/4 cup minced shallots or onions
1/4 cup unseasoned dry bread crumbs
2 tbsp grated Parmesan cheese
1 egg
1/2 tsp dried Italian seasoning
1/4 tsp each salt and freshly ground black pepper

Preheat oven to 450F. Coarsely chop tomatoes and combne with red peppers, onion, garlic, olive oil, thyme and rosemary in a very large roasting pan or on a very large rimmed baking sheet. It's best if vegetables are in a single layer.

Place roasting pan in oven on middle rack and roast vegetables for 15 mins. Remove vegetablese from oven and give them a quick stir. Return pan to oven on middle rack and turn on the broiler. Broil vegetables for 10 mins.

Meanwhile, prepare meatballs. Combine all meatball ingredients in a medium bowl and mix well. Using your hands works best! Form 48 mini meatballs using 1 tsp or so of meat mixture per ball. Set aside.

Remove vegetables from oven. Transfer half the vegetables to a blender or food processor, along with 1 cup of beef broth, and puree until smooth. Transfer pureed vegetables to a large soup pot. Chop remaining vegetables into bite-sized pieces (if any tomato or pepper skins come loose, discard them) and add to pot, along with remaining beef broth, V8 juice, basil, balsamic vinegar, sugar, salt, black pepper, and crushed red pepper flakes. Bring soup to a boil. Add meatballs. Reduce heat to low, cover, and simmer for 5 to 6 minutes, until meatballs are cooked through. Taste soup and add more salt and pepper if desired. Makes 8 servings.

Per serving: calories, 184; total fat, 7.8g; saturated fat, 3.3g; protein, 15g; carbs, 16g; fiber, 2.9g; cholesterol, 64mg; sodium, 440mg

THE VERDICT: Hubby and I both really liked it. Serving it to Miss Muffet for lunch, and will report back with her findings :)

Update: Little Miss (2 years old) loved this soup! Definitely a keeper. Make this one!

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