Thursday, February 4, 2010

Meatball Soup

This is fabulous. I loved it, you have to try it, my kids all ate it.

3 oz whole wheat pasta shapes, bowties or wagon wheels are popular
1 Tbsp olive oil
1 sm onion chopped
2 cloves garlic, chopped
1 28 oz can whole peeled tomatoes with their juice
1/2 cup carrot puree or finely chopped raw carrot
1.5 tsp salt
3 cups beef or chicken broth
3 slices whole wheat bread, cubed
1 lrg egg, lightly beaten
1/4 cup sweet potato puree or finely chopped sweet potato
1/4 cup milk
2 Tbsp grated parmesean, plus more for serving
1/4 tsp pepper
1/4 tsp paprika
1/2 lb ground turkey

Cook pasta and set aside.

Warm oil in large soup pot, add onion and garlic. Cook until onion is soft, approx 3 to 4 minutes

Puree tomatoes and their juice with carrot puree in food processor or blender, add to pot along with 1/2 tsp salt. Add the broth, reduce heat to low, and simmer for 10 to 15 minutes, covered.

Meanwhile, put bread in large bowl. Add egg, sweet potato puree, milk, parmesean, 1 tsp salt, the pepper, paprika, and let soak until the bread is very soft. Stir to break up bread, add the ground turkey, and mix until smooth. Form into mini-meatballs 1/2 inch in diameter.

Add the meatballs to the pot. Simmer, covered, until the meatballs are no longer pink, approx 12 to 15 minutes. Stir in the pasta. Serve sprinkled with parmesean.

1 comment:

ms emili louann said...

mmmmm, i love soup. especially in the winter!! i'm gonna make this one, fo sho :)