Tender meatballs, sautéed sweet peppers and onions form the base of this hearty soup. Serve cheesy baguettes on the side to round out the cheesesteak flavor.

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Ingredients

Soup

Cheese Toasts

Directions

Soup

  • In a medium bowl, beat egg lightly with a fork. Stir in bread crumbs, Worcestershire sauce, mustard, 1/4 teaspoons black pepper, and salt. Add beef; mix well. Shape mixture into 1-inch meatballs. Set aside.

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  • In a 4- to 6-quart Dutch oven or pot, cook sweet peppers and onion in hot oil over medium heat for 8 to 10 minutes or until tender, stirring occasionally. Add garlic; cook and stir 30 seconds more. Remove vegetable mixture from the pan and set aside.

  • Add remaining oil to the same Dutch oven. Add meatballs, half at a time if necessary, in a single layer. Cook for 4 to 6 minutes or until browned, turning occasionally to brown evenly. If necessary, remove meatballs with a slotted spoon. Repeat with remaining meatballs. Return all meatballs back to the pot. Carefully add broth, undrained tomatoes, 1/4 teaspoon pepper and the cooked pepper and onion mixture. Bring to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until meatballs are cooked through (160°F).

Cheese Toasts

  • Meanwhile, arrange bread slices in a single layer on a baking sheet. Broil 2 to 3 inches from the heat for 1 to 2 minutes or until tops are lightly toasted. Flip bread slices. Sprinkle tops evenly with cheese. Broil 1 to 2 minutes more or until cheese is melted.

  • Ladle soup into serving bowls. Top soup with cheese toasts and serve immediately.

Nutrition Facts

386 calories; 18 g total fat; 96 mg cholesterol; 863 mg sodium. 27 g carbohydrates; 28 g protein;

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