Rome on the Range Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Soup:8 large roma tomatoes (about 2 lbs), coarsely chopped2 large red bell peppers, coarsely chopped1 large red onion, coarsely chopped1 tbsp garlic, minced1 tbsp olive oil2 tbsp fresh thyme, minced2 tbsp fresh rosemary, minced2 cups beef broth, divided1 can V8 juice1/4 cup fresh basil leaves, chopped1 tbsp balsamic vinegar1/2 tsp salt1/2 tsp pepper1/2 tsp cayenneMeatballs:12 oz extra-lean ground beef1/4 cup minced onions1/4 cup unseasoned bread crumbs2 tbsp parmesan cheese1 egg1/2 tsp italian seasoning1/4 tsp salt1/4 tsp pepper
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.
Nutritional Info 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
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