Ok so you have to try this, it's so easy and warm and comforting. I'm sorry I didn't take a photo!
2 carrots
2 stalks celery
1 small onion
2 tbsp tomato paste
4 garlic cloves, pressed
1 tbsp Italian Seasoning
1 can (28 oz) crushed tomatoes in puree (I used the Italian style ones, but regular work too)
2 cups beef broth
1 1/2 cups water
16 frozen fully cooked meatballs
salt/pepper to taste
*GREAT with some toasted ciabatta bread or croutons
NOTE: I made this once according to the recipe and it was delicious. I made it again last night with bacon and mushrooms and a couple extra carrots. It was even better!!!
1. Peel carrots. Finely chop carrots, celery and onion (small dice) (If you want to add bacon and mushrooms then chop it up at this time too)
2. Spray soup dish with cooking spray (or just put a bit of olive oil in). Add carrots, celery, onion (and optional bacon and mushrooms). Cook over medium heat until veggies are softened and beginning to brown. Stir occasionally.
3. Push veggies to one side of dish, and add tomato paste. Cook and stir 1-2 minutes until tomato paste begins to caramelize.
4. Add pressed garlic and seasoning, mix well. Stir in tomatoes, broth and water, bring to a simmer.
5. Cut meatballs in half and add to soup. Cook an additional 10-15 minutes; season to taste with salt and pepper. Serve hot and garnish with croutons or crusty ciabatta bread.
(at the end I also put chunks of fresh mozzarella in the soup to melt a bit. yummy!)
