Wednesday, January 25, 2012

Roasted Vegetable Albondigas Soup

1 lb ground/mince sirloin steak
2 cups low sodium beef broth
2 cups whole wheat tube pasta
6 large tomatoes
1/2 onion 
1 head of garlic
12 asparagus
1 red pepper
1 yellow capsicum/pepper
good quality balsamic vinegar
freshly ground black pepper
sea salt

Preheat oven to 400

Cut capsicum/peppers in half and remove seeds. Cut tomatoes in half. Cut onion in large pieces. Cut top off garlic head. Arrange vegetables on a greased baking sheet. Drizzle balsamic vinegar and extra virgin olive oil generously over the veggies. Season with sea salt and black pepper.

Roast vegetables, turning over occasionally for 1 hour. Remove from the oven to cool.

Roll ground meat into small meatballs (teaspoon size)

Blend vegetables and broth until smooth.

On medium heat in a deep sided skillet, add pre-cooked pasta, vegetable blend, and meatballs, bring it all to a boil. Reduce to low temperature and simmer for up 1 hour.

Best when served hot, soon after done.

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