Roasted Tomato-Meatball Soup
Nothing says comfort like a steaming bowl of roasted tomato and meatball soup on a cold day. Nutritious vegetables and tasty mini meatballs make for a well-balanced menu item that’s easy to make and amazing to eat.
Ingredients:
- Classic Gourmet Beef base - 4 oz.
- Classic Gourmet Chicken base - 4 oz.
- Water - 2 gallon
- Garlic fresh, chopped - .5 Cup
- Celery, diced 1/2" - 1 quart
- Onion, diced 1/2" - 1 quart
- Carrot, diced 1/2" - 1 quart
- Roma tomatoes, roasted/smashed - 5 lbs.
- Tomato puree - 3 quart
- Leeks whites, washed 1/2" - 1 quart
- Potatoes, diced 1/2" - 1 quart
- Zucchini, diced 1/2" - 1 quart
- Salt and pepper mix - As needed
- Mini meatballs-precooked 1/8th oz. - 2-3 lbs.
- Fresh basil, chopped - 2 Cups
- Sunglow Liquid Butter Blend - 1-2 Cups
Preparation:
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In a pot heat Liquid Sunglow and sauté all the vegetables except for the potatoes and zucchini.
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Place the water, tomato puree, and both chicken & beef bases in the pot and bring to a boil.
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Once a boil has been achieved turn the stove down to a medium temp and allow to simmer for 30-45 minutes. Add in the roasted tomatoes and potatoes carefully to avoid the ho broth from splashing onto you.
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As the 45 minutes point, approaches add in the zucchini and adjust the seasoning with salt and pepper. Cook for an additional 10 minutes and turn off.
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Lastly, add in the cooked meatballs and fresh chopped basil.
Chef Tip:
Roasted tomatoes- place tomatoes onto a baking pan and roast in the oven until the tomato blisters or the skin starts to break.
