All
this winter weather has had me craving warm me up food.
I saw this recipe in America’s Test Kitchen Light and Healthy Magazine I knew it would be a perfect dinner.
Not
only is it warm and comforting but it was easy and it tastes amazing!
What
you need,
6
oz. ground chicken
3
tbsp. pesto (I bought mine, Classico)
3
tbsp. bread crumbs, I used Panko
Salt
and Pepper
1
small onion, minced
1
carrot, peeled and diced
1
rib of celery, diced
1
tbsp. olive oil
3
cloves garlic, minced
2
½ cups low sodium chicken broth
1
28oz. can diced tomatoes
4
oz. small pasta, about ¾ cup. I used mini alphabets but any small pasta would
work.
In
a bowl combine the ground chicken, pesto, breadcrumbs and salt and pepper. Carefully
roll a teaspoon of the mixture at a time into a ball. Place on a plate until
you have rolled all of the chicken. You should get about 35 meatballs.
Put
them in the fridge until you are ready to use them later.
In
a large Dutch oven heat the olive oil over medium high heat. Toss in the onion,
carrots, celery and ¼ teaspoon of salt. Cover and cook, stirring occasionally
until the veggies are softened, about 8-10 minutes.
Stir
in the garlic and cook for about 30 seconds until fragrant.
Stir
in the broth and tomatoes with the juice and bring to a simmer. Reduce the heat
to medium low and cook covered until the carrot is soft, about 15-20 minutes.
Once
the carrots are fully cooked you want to puree the soup, I used an immersion
blender and did it all right in the pot, and it worked great. You could also do
it in batches in a blender if you want.
Bring
the pureed soup to a simmer. Then stir in the meatballs and pasta and cook
until the pasta is el dente and the meatballs are cooked through, about 15 minutes.
Season
with salt and pepper to taste. Serve with a little grated Parmesan cheese.
I
made a simple grilled cheese to go with this amazing soup, because really
nothing goes better with a big hot bowl of tomato soup.
Yum!
Jen
Recipe
from America’s Test Kitchen, Cooking Light Magazine
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