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Chopped Tomatoes 26.6oz

2 tablespoons Pomi Tomato Paste

Pomì chopped tomatoes have a single ingredient: fresh tomatoes ripened under the sun, cut in delicious chunks and packaged on location to bring to the table an inimitable taste. An excellent ingredient to exalt the taste of Pasta Sauces and many simply recipes. Chopped tomatoes are perfect for recipes that call for diced tomatos! Store up to 5days in the fridge after opening​ How is it made? The tomatoes are washed, peeled, chopped and mixed with a lightly concentrated tomato juice. The product is then thermally pasteurized and aseptically filled in our signature carton boxes. The product is exclusively made of Italian tomatoes from our farmers. Chopped tomatoes contain visible seeds and peels.

EXPLORE
0 min
Preparation time
Easy
Difficulty
Ingredients for
Chopped Tomatoes 26.6oz 2 tablespoons Pomi Tomato Paste
chopped flat-leaf parsley1 tablespoon
diced yellow onion1 cup
diced yellow onion½ cup
egg1
extra-virgin olive oil2 tablespoons
extra-virgin olive oil2 tablespoons
extra-virgin olive oil1/3 cup
For the chunky tomato basil soup:
For the Parmesan croutons:
Fresh basil, for garnish
freshly grated Parmesan¼ cup
Freshly ground black pepper, to taste
Freshly ground black pepper, to taste
garlic, chopped2 cloves
garlic, chopped2 cloves
ground beef (80% lean/ 20% fat)1 pound
Italian bread, cut into 1½” cubes1 loaf
Kosher salt, to taste
Kosher salt, to taste
low-moisture, part-skim mozzarella cheese, cut into ¼” cubes6 ounces
Mini mozzarella meatballs:
plain breadcrumbs¼ cup
Pomi chopped tomatoes2 (26-ounce) cans
Pomi tomato paste2 tablespoons
roughly chopped fresh basil leaves¼ cup
vegetable broth6 cups
whole milk¼ cup
Preparation

Everything you love about a hearty and classic meatball sub, is broken down and served as a soup. It’s the perfect cure for the January blues. In this recipe, chunky tomato basil soup is filled with mozzarella stuffed meatballs and topped with fresh Parmesan coated croutons.

The meatballs are kept simple, using only ground beef instead of a combination of beef and pork. I like to bake my meatballs rather than cooking them in the simmering soup so they have a browned exterior. The mini meatballs are stuffed with bits of mozzarella and baked before being added to the soup. Leaving the soup chunky and forgoing the blender makes for a bit less work.

Instructions:

For the chunky tomato basil soup:

Heat a large saucepot over medium heat, add the olive oil and heat through. Add the onion to the pot and sauté until soft and translucent, about 6 minutes. Add the garlic and sauté an additional 30 seconds. Stir in the tomato paste then add the tomatoes and their juices to the pot followed by the basil, and vegetable broth. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 45 minutes. Season with salt and pepper.

 Mini mozzarella meatballs:

Preheat oven to 375ºF. In a small mixing bowl stir together the breadcrumbs and milk and let set for 10 minutes.

Add the beef, onion, garlic, egg, parsley, salt and pepper to the mixing bowl. Add the soaked breadcrumbs to the mixture and use your hands to blend.

Scoop the mixture in rounded tablespoons and roll the mixture into balls. Push a piece of the mozzarella into the center of the mixture, closing the beef around it. Place on a parchment-paper-lined baking sheet. Bake until golden brown and cooked through, about 15 minutes.

 For the garlic croutons:

Preheat oven to 325ºF.

Toss the cubes of bread in the olive oil until evenly coated. Spread in an even single layer on an aluminum foil-lined baking sheet. Season with salt and pepper. Bake for 20 minutes then sprinkle the Parmesan cheese over the top. Continue to bake until the croutons are crisp and the cheese has melted, about an additional 10 minutes.

 For serving:

Add the cooked mozzarella meatballs to the soup and ladle into soup bowls. Top with the Parmesan croutons, a drizzle of olive oil and fresh basil.

 

 

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