Tomato Soup with Meatballs and Goat Cheese Sandwich

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1 Preheat oven to 400°F (200°C). Arrange halved tomatoes on a baking sheet, drizzle with 1 tbsp olive oil, season with salt and pepper, and roast for 40 minutes until caramelized. Set aside.

Step 2

Step 2 Heat 1 tbsp olive oil in a large pot over medium heat. Sauté onions, celery, and carrots for 10 minutes until softened. Add garlic and cook 2 minutes. Stir in tomato paste, sugar, rosemary, thyme, bay leaves, and parsley stems. Cook 2 minutes. Add roasted tomatoes and soup beef, then cover with water. Simmer gently 1.5–2 hours until meat is tender.

Step 3

Step 3 In a bowl, mix breadcrumbs, parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. In another bowl, whisk eggs and milk, then add to the breadcrumb mixture along with Italian sausage and ground beef. Mix until just combined. Rest for 5 minutes, then form about 32 meatballs. Bake at 400°F (200°C) for 15 minutes until lightly browned.

Step 4

Step 4 Remove soup meat, parsley stems, and bay leaves. Blend soup with immersion blender until smooth, straining if desired. Add baked meatballs, season with salt, pepper, and cayenne pepper if using, and simmer 5 minutes.

Step 5

Step 5 Toast two slices of bread per serving, spread with butter, and top with goat cheese. Serve alongside soup and meatballs.