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Monday, January 21, 2013

Roasted tomato and red pepper soup with mini meatballs

Recently I ordered a new cookbook..."The Looneyspoons Collection."  I have been reading rave reviews about it and finally decided I really should have it.  The authors claim it is a book of good food, good health and good fun!  It is one of those cookbooks you can sit down and read...not only is it full of great recipes, but it also is full of nutritious tidbits and lots of humor.  This recipe is from the cookbook, which I highly recommend.  I did not happen to have V8 juice when I made this recipe, but I did have a bottle of bloody mary mix which I substituted with great results!

8 Roma tomatoes, coarsely chopped
2 red bell peppers. coarsely chopped
1 red onion, coarsely chopped
1 T. minced garlic
1 T. olive oil
2 T. chopped fresh thyme
2 T. chopped fresh rosemary
2 c. beef broth
1 c. V8 juice
2 t. basil
1 T. balsamic vinegar
1 t. sugar
1/2 t. each of salt, pepper and red pepper flakes

12 oz. extra lean ground beef
1/4 c. bread crumbs
2 T. Parmesan cheese
1 egg
1/2 t. Italian seasoning
1/4 t. each salt and pepper

Preheat the oven to 450.  Combine tomatoes, peppers, onion, garlic, olive oil, thyme and rosemary.
Spread out on a large rimmed cookie sheet.  See aren't all those veggies gorgeous?

Bake for 15 minutes.  Stir.  Broil for an additional 10 minutes.  Remove vegetables from oven.  Transfer 1/2 the vegetables to a blender along with 1 c. of the beef broth.  Puree until smooth.  Transfer pureed vegetables to a large saucepan or soup pot.  Chop remaining vegetables into bite size pieces and stir into pureed vegetable mixture along with the remaining beef broth, V8, basil, sugar, salt and pepper, and red pepper flakes.

Combine all ingredients for meatballs.  Form 48 mini meatballs.

Bring soup mixture to a boil.  Add meatballs.  Reduce heat to low, cover and simmer for 5-6 minutes or until meatballs are cooked.

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