Tomato Soup with Ditalini and Turkey Meatballs

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Ingredients

  • 2 to 3 tablespoons olive oil
  • 1 large or 2 small Spanish onions, roughly chopped
  • 3 medium-sized carrots, roughly chopped
  • 1 celery stalk, roughly chopped
  • 1 red bell pepper, seeds removed, roughly chopped
  • 2 tablespoons finely chopped garlic
  • 1 1/2 can San Marzano Tomatos (28 ounce cans)
  • 2 teaspoons of sugar
  • freshly ground sea salt
  • freshly ground black pepper
  • 1 small can tomato paste
  • 3 tablespoons fresh marjoram, finely chopped
  • 2 tablespoons fresh oregano, finely chopped
  • 2 cup fresh basil, finely chopped
  • 4 cups chicken or vegetable stock
  • 1 1/2 cups ditalini
  • 1 can cannellini beans, drained
  • 1 lb ground turkey breast
  • 1 egg
  • 3 tablespoons tomato sauce (jared is fine)
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons fresh basil, finely chopped
  • 1/2 cup sharp provolone, grated
  • 1/3 cup panko bread crumbs
  • 1 medium-sized spanish onion, finely minced
  • 5 garlic cloves, finely minced
  • salt and pepper

Directions

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