tomato basil meatball soup

Now that I live in a nicer, more cozy apartment, my sister lives to come hang out…and make me feed her {and I’m the younger one! Shouldn’t she be feeding me?}.

Photo credit

I decided to whip up a quick tomato soup with the rest of my Al Fresco Tomato & Basil Chicken Meatballs, leftover from my split pizza.

In a pot, combine a can of diced or chopped whole tomatoes, a chopped clove of garlic, and chopped caramelized onions. Pour in enough chicken broth to cover all ingredients. Sprinkle with a dash each of sea salt, pepper, red pepper flakes, basil and oregano. Bring to a boil then reduce to low. Use an immersion blender to blend coarsely. Add fully-cooked chopped tomato basil chicken meatballs and simmer for 10-15 minutes. Enjoy!

P.S. For an even easier version of this, simply chop the meatballs into small pieces, throw into a bowl of Trader Joe’s Roasted Tomato & Red Pepper Soup; and microwave. I should get a commission off sales of their soup, since I blog about it all the time!


3 thoughts on “tomato basil meatball soup

  1. Pingback: a snack-y lunch | Scintillating Simplicity

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