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Cream of Tomato soup with Meatballs
Cream of Tomato soup with Meatballs

Before you jump to Cream of Tomato soup with Meatballs recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

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These changes can be done with all types of foods and can apply to the oils you cook in and the spread you use on bread. For instance, monounsaturated fat like as olive oil can be helpful in offsetting the bad cholesterol in your diet. It also is a good source of vitamin E which is healthy for your skin, among other things. It may be that you already think that you eat fruit and veggies but it can be worthwhile considering how fresh these are depending on where you buy these. If at all possible, try to buy organic produce that has not been sprayed with deadly chemicals. If you can locate a good local supplier of fresh fruit and vegetables, you can also ingest foods that have not lost their nutrients due to storage or not being picked at the right time.

All in all, it is not difficult to start to make healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to cream of tomato soup with meatballs recipe. You can cook cream of tomato soup with meatballs using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to prepare Cream of Tomato soup with Meatballs:
  1. Provide 600 ml store-bought soup of your choice(I used cream of tomato)
  2. Take 12 Beef and pork meatballs
  3. Use 1/2 cup broccoli, chopped
  4. Take 1/2 cup cauliflower, chopped
  5. Get 1/2 Punnet portobello mushrooms
  6. Prepare 2 garlic cloves, chopped finely
  7. Take 4 fresh sage leaves
  8. Provide 2 tablespoons extra virgin olive oil
  9. Provide 1 pinch paprika
  10. Prepare to taste Salt and pepper
  11. Use 1 leek, washed and chopped finely
  12. Prepare 1 tin cannellini beans, drained from brine
  13. Use 1 cup liquid chicken stock
Steps to make Cream of Tomato soup with Meatballs:
  1. Starting with the meatballs, preheat the oven to 200 degrees C. Add the meatballs to a roasting dish, with 1 tablespoon of extra virgin olive oil, paprika and salt and pepper. Roast in the oven for 25 minutes until golden brown.
  2. In a pot on a medium heat, heat up the olive oil, and add the chopped leek and garlic, then add the sage and mushrooms. Add the beans and stir to combine. Add the veggies and stir.
  3. Add the packet of store bought soup to the pot and bring to the boil. Gradually a little bit of the chicken stock as it cooks and heats up. Add the meatballs to the pot along with any pan juices from the roasting dish, to give it extra flavour. Season with a little salt and pepper.
  4. Serve with a slice of toast with melted cheese on the side.

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