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Recipe Summary

prep:
35 mins
cook:
40 mins
total:
1 hr 15 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 5-quart Dutch oven, heat butter and oil over medium heat. Add onions, celery, carrots and garlic. Cook over medium heat for 10 minutes, stirring often.

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  • Stir in the broth and potatoes. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Add tomato puree and Basil Meatballs* to the soup, a few at a time and cook, covered, 10 to 15 minutes more or until no pink remains in meatballs. Season to taste with salt and hot pepper sauce, if you like. Skim fat and garnish each serving with some of the fresh basil. Makes 8 servings.

*Baking Meatballs:

For a browner meatball, arrange meatballs in a 15x10x1-inch baking pan. Bake, uncovered, in a 350 degree F. oven for 12 to 15 minutes or until no pink remains. Add to soup along with tomato puree and heat through.

Nutrition Facts

264 calories; fat 16g; cholesterol 73mg; saturated fat 6g; carbohydrates 15g; mono fat 7g; poly fat 1g; insoluble fiber 3g; sugars 5g; protein 15g; vitamin a 3061.2IU; vitamin c 11.8mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 3.8mg; vitamin b6 0.4mg; folate 36.3mcg; vitamin b12 1.3mcg; sodium 1227mg; potassium 611mg; calcium 50.5mg; iron 2.5mg.
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