Tomato Meatball Soup
Add some protein to your tomato soup with Tomato Meatball Soup. This Italian twist on tomato soup is made with Dei Fratelli Crushed Tomatoes, onion, and extra virgin olive oil and topped with meatballs made from ground turkey and panko breadcrumbs for a tasty and hearty combination.
Servings 6 servings
Ingredients
FOR THE SOUP:
- 1 (28 oz.) can Dei Fratelli Crushed Tomatoes
- 1 Tbsp. Extra Virgin Olive Oil
- 1 White Onion chopped
- 1 tsp. Garlic minced
- 3 1/2 Cups Chicken Broth
- 1 Lemon juiced
- 1 Bay Leaf
- 1 tsp. Salt
- 1 tsp. Black Pepper
FOR THE MEATBALLS:
- 1 1/2 lbs. Turkey ground
- 1 Egg
- 1/4 Cup Panko Breadcrumbs
- 1 tsp. Salt
- 1 tsp. Oregano
- 1 tsp. Garlic Powder
Instructions
- Preheat oven to 400 F.
- Heat olive oil in a large pot. Sauté onions and garlic until onions become translucent, about 5 minutes.
- Add remaining ingredients to the soup. Allow to simmer for 20-25 minutes.
- While soup is simmering, mix all ingredients for the meatballs in a medium-sized bowl. Using your hands, combine all of the ingredients together.
- Line a baking sheet with foil and spray with non-stick spray. Form meat into 1½" balls, about the size of a golf ball, and place on the baking sheet. Bake for 20-25 minutes, or until internal temperature reaches 165 F.
- When the soup has finished simmering, remove the bay leaf and pour the soup into a blender. Mix until smooth. Return blended soup back to the pot.
- When meatballs are fully cooked, transfer them to the pot with the blended soup. Combine together and allow to simmer for 10 more minutes before serving.
Notes
Garnish with fresh, chopped parsley and shredded parmesan cheese.
Related Recipes To Try:
Easy Meatball Subs
Supreme Pizza Soup
Creamy Tomato Tortellini