ITALIAN MEATBALL SOUP

Italian Meatball Soup image

Provided by TiaZia

Categories Meat

Time 27m

Yield 4 serving(s)

Number Of Ingredients 14

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2 medium carrots
2 stalks celery
1 small onion
2 tablespoons tomato paste
4 garlic cloves, pressed
1 tablespoon italian seasoning mix
1 (28 ounce) can crushed tomatoes in puree
2 cups beef broth
1 1/2 cups water
16 fully frozen cooked meatballs
salt
fresh coarse ground black pepper
6 ounces ciabatta or 6 ounces other crusty Italian bread
1 tablespoon olive oil

Steps:

Peel carrots with vegetable peeler. Finely chop carrots, celery and onions.
Lightly spray pot(4qt) with oil and add carrots, celery and onion. Cook over medium heat 4-5 minutes or until vegetables begin to brown, stirring occasionally.
Push vegetables to one side of pot. Add tomato paste; cook and stir 1-2 minutes or until paste begins to caramelize.
Add pressed garlic and seasoning; mix well. Stir in tomatoes; broth and water; bring to a simmer.
Cut meatballs in half; add to soup. Simmer an additional 10-12 minutes; season to taste with salt and black pepper. Serve hot and garnish with Ciabatta Croutons.
Ciabatta Croutons:.
Pre heat Oven to 425 degrees. Slice loaf into 1 inch cubes. Toss cubes with olive oil and arrange in an even layer on pan. Bake 12-14minutes or until golden brown.

Nutrition Facts : Calories 133.8, Fat 4.5, SaturatedFat 0.6, Cholesterol 0.4, Sodium 651.8, Carbohydrate 22.3, Fiber 5.6, Sugar 3.5, Protein 5.3