Tomato Soup with Mini Meatballs and Pasta

By Addie

Don't judge this soup by my ugly picture. I think this is probably the worst one on my whole blog! I've never been a fan of tomato soup. I surprised myself when I came across this recipe in Ally's blog, Culinary Infatuation, and immediately starred it. Ally's picture looked fantastic and the recipe sounded like something I would love. It wasn't the tomato soup I normally think of from the can (ew!). It was the meatballs and pasta that convinced me.

This was a nice dinner to have on a lazy, snowy day like today. The flavor was delicious. I'm probably not the best person to ask on a comparison to other tomato soups since I can't say I've really had any. Aaron had 2 bowls, so I know he meant it when he said it was good. Sometimes when I ask, he tries to be nice and lies. You have to ask the right questions when you want honest answers. Don't ask if they like it. Ask if they want you to make it again! The truth always comes out on that one.

Ingredients

• Meatballs:
• 1 lb ground sirloin (I used a meatball mix - beef, pork, veal)
• 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
• .................................
• 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. Remove from oven and set aside.

Details

Adapted from deliciousmeliscious.com

Preparation

Step 1

Tomato Basil Soup:

2 cans diced tomatoes
1 8oz. can tomato sauce
2 cloves garlic minced
2/3 cup fresh basil coarsly chopped
3 cups chicken stock
1 cup orzo (raw) cooked according to package directions (I used tubetinni)
1 cup half and half
1 stick unsalted butter
Salt and Pepper to taste
Grated Parmesan cheese for garnish
.........................................

Combine tomatoes, tomato products, stock, and garlic in a large stock pot. Bring to a boil and simmer for 15 minutes. Add basil. With an immersion blender, blend until smooth and pureed (this can be done in a blender as well). Add butter and half and half and whisk until well blended. Add meat balls and orzo and serve with parmesan cheese.