Basil Tomato Soup With Meatballs

Hi there everyone. Hope you had a good day. For today's post I will be giving you the recipe for that delicious soup in my title. Excuse the pictures, I had to find them on the internet. YES....I did make the soup, but it went so fast before I could take a picture!!!!Honestly, I thought there was still a bowl of this soup in the frig......but it strangely disappeared before my eyes. All I can say, it must have been good....seems to me I only got 1 1/2 bowls the rest JP got.

This was really easy to make...of course I changed the recipe to suite my needs....I will give the recipe....but tag on what I did. Ready???

Basil Tomato Soup with Turkey Meatballs
Ingredients: to make the balls
8 oz ground turkey (this will make 13 - 1 inch meat balls)
3 T basil pesto
3 T whole wheat bread crumbs
Kosher salt to taste
Black pepper to taste
1 teasp. red pepper flakes (All the above ingredients were replaced with already made turkey meatballs...I added 24 meatballs to the soup)

The soup ingredients:
1 T olive oil
1 onion, chopped
2  small carrots peeled and chopped (I used one)
1 small stalk celery chopped (did not use)
3 garlic cloves, minced
2-1/2 cups chicken broth
1-28 oz can diced tomatoes in juice
1 cup orso pasta (I will use maybe 2/3 cup next time, 1 cup was too much)
Fresh grated (or jared) Parmesan cheese, for serving

To make the meatballs:
In a small bowl, combine the ground turkey with the pesto, bread crumbs, 1/8 teasp. kosher salt, 1/8 teasp. black pepper, and 1 teasp. red pepper flakes. Mix until evenly blended. (I used frozen turkey meatballs).

In a pan, heat oil over medium heat. Add the onions, carrots and celery, then cover and reduce the heat to low. cook 5-6 minutes, stirring occasionally. Stir in the minced garlic and cook for a few minutes.

Add the chicken broth and diced tomatoes and juices from can and bring to a simmer. Cover the pan and let it cook for about 15 minutes.

While cooking, roll the turkey into uniform meatball, (you should end up with about 13-1 inch meatballs).

Once the broth/tomato mixture is done simmering, if you have a submersible blender, blend the soup till it is smooth (if you have a food processor or blender, do in a couple of batches till all the soup is blended to the desired smoothness).

Return the pureed soup to the soup pot and add the pasta and meatballs. (this is where I added the already made frozen meatballs) Cook on medium for 15 minutes or until the pasta is tender and the meatballs are fully cooked.

To serve, top with grated or sliced Parmesan and Enjoy!!!
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I hope you enjoy this soup as much as we did...it is worthy of  another pot very soon. Hope you have a good day tomorrow, keep warm. It's suppose to warm up this next week, like in the 30's, is that a heat wave? Spring starts March 20th, and that is just 2 weeks away.

Don't forget to leave a comment on my blog for the next 5 days. I will be picking 4 names to receive a St. Patrick's Day card. Who knows, maybe you all will receive one. Have a good one.
Cheers ~ Louise