I’m off from work today and wanted to do some cooking. Sooooo I decided to tackle soup, something I have never done! I tweaked the meatballs a bit to be more like my Grandma’s, I was just missing the onion (only because I forgot and don’t have a car to get some right now!) The soup was really delicious & hearty, and besides the meatballs was super easy. If you take out the meatballs, you can whip this up super quick. I’m very proud of myself!!
Creamy Tomato Soup with Meatballs and Orzo
1 lb ground sirloin
2 slices white bread, wet and shredded
1 medium onion, grated
1/4 C. grated parmesan cheese (preferably locatelli)
Preheat oven to 350
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. (I did not have a cooling rack, it would have worked better)
When finished, take out of oven and set aside.
Tomato Basil soup
2 cans petite diced tomatoes
1 8oz. can tomato sauce
2 cloves garlic minced
3 cups chicken stock
1 cup orzo (raw) cooked according to package directions
1 cup half and half (I use fat-free half & half)
1 stick unsalted butter (you can get away with much less)
Salt and Pepper to taste
Grated Parmesan cheese for garnish
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. Add basil, butter and half and half and whisk until well blended.
Add meat balls and orzo and serve with parmesan cheese.
**After making this a few times, I have just used frozen mini-meatballs (Trader Joe’s) and I have used MUCH less butter, I may even eliminate it next time.
Source: Culinary Infatuation Blog