Ingredients
2 medium carrots, peeled
2 stalks celery
1 small onion
1 tablespoon olive oil
2 tablespoons tomato paste
4 garlic cloves, minced
1 tablespoon oregano
1 28 ounce can crushed tomatoes in puree
2 cups beef broth
1 1/2 cups water
16 fully cooked meatballs (you can buy the frozen kind or make them yourself)
Salt and freshly ground pepper
6 ounces Italian bread, cut into in 1 inch cubes
1 tablespoon olive oil
Fresh chopped parsley
Directions
1. Finely chop carrots, celery and onion in food processor.
2. Heat oil in large saucepan over medium heat and add vegetables. Cook for about 5 minutes until soft. Add tomato paste, garlic and oregano and stir well.
3. Add tomatoes, broth and water and bring to a simmer. Cut meatballs in half and add to soup. Simmer for ten minutes more and season to taste with salt and pepper.
4. Meanwhile, preheat oven to 425. Toss bread cubes with olive oil and arrange on a baking sheet. Bake for 12-14 minutes or until golden.
5. Ladle soup into bowls and garnish with toasted bread cubes and chopped parsley.
1.4
Recipe adapted from The Pampered Chef Cookbook [2]