Rome on the Range Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 269.0
- Total Fat: 14.2 g
- Cholesterol: 78.0 mg
- Sodium: 737.7 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 2.7 g
- Protein: 17.2 g
View full nutritional breakdown of Rome on the Range Soup calories by ingredient
Introduction
Roasted tomato and red pepper soup with meatballsFrom Eat, Shrink, and Be Merry! cookbook Roasted tomato and red pepper soup with meatballs
From Eat, Shrink, and Be Merry! cookbook
Number of Servings: 6
Ingredients
-
Soup:
8 large roma tomatoes (about 2 lbs), coarsely chopped
2 large red bell peppers, coarsely chopped
1 large red onion, coarsely chopped
1 tbsp garlic, minced
1 tbsp olive oil
2 tbsp fresh thyme, minced
2 tbsp fresh rosemary, minced
2 cups beef broth, divided
1 can V8 juice
1/4 cup fresh basil leaves, chopped
1 tbsp balsamic vinegar
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cayenne
Meatballs:
12 oz extra-lean ground beef
1/4 cup minced onions
1/4 cup unseasoned bread crumbs
2 tbsp parmesan cheese
1 egg
1/2 tsp italian seasoning
1/4 tsp salt
1/4 tsp pepper
Directions
Preheat oven to 450F.
Combine coarsely chopped tomatoes, red peppers, and onion with garlic, olive oil, thyme, and rosemary in a very large roasting pan. It's best if the vegetables are in a single layer.
Roast veggies for 15 minutes. Stir and turn oven onto broiler. Broil veggies for another 10 minutes.
Meanwhile, prepare the meatballs. Combine all meatball ingredients and mix well. Form 48 mini meatballs. Set aside.
Remove veggies from oven. Transfer half the veggies to a blender with 1 cup of beef broth and puree until smooth.
Transfer pureed veggies to soup pot. Chop remaining veggies into bite-sized pieces and add to pot along with remainder of soup ingredients.
Bring soup to a boil. Add meatballs. Reduce heat to low, cover, and simmer until meatballs are cooked through - from 5 to 10 minutes.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user JILLSMYTH.
Combine coarsely chopped tomatoes, red peppers, and onion with garlic, olive oil, thyme, and rosemary in a very large roasting pan. It's best if the vegetables are in a single layer.
Roast veggies for 15 minutes. Stir and turn oven onto broiler. Broil veggies for another 10 minutes.
Meanwhile, prepare the meatballs. Combine all meatball ingredients and mix well. Form 48 mini meatballs. Set aside.
Remove veggies from oven. Transfer half the veggies to a blender with 1 cup of beef broth and puree until smooth.
Transfer pureed veggies to soup pot. Chop remaining veggies into bite-sized pieces and add to pot along with remainder of soup ingredients.
Bring soup to a boil. Add meatballs. Reduce heat to low, cover, and simmer until meatballs are cooked through - from 5 to 10 minutes.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user JILLSMYTH.