JROB IMPACT Fitness Tip of the Day... ROASTED TOMATO & TURKEY MINI-MEATBALL SOUP Makes about 4 servings 4 large tomatoes, quartered 1 small shallot, coarsely chopped 1 tbsp olive oil 2 cups organic chicken broth 1/3 lb ground dark meat turkey 1 heaping tsp finely chopped Italian parsley 1 tbsp safflower oil Toss tomatoes and shallots with olive oil; placed on foil-covered sheet pan and roast in a pre-heated 375 degree oven until soft and slightly charred, about 15-20 minutes. Heat broth to boiling in large saucepan. Remove from heat and add cooked tomatoes and shallots; puree in batches in a blender until smooth. Return to pot and keep warm over low heat. Combine turkey and parsley; form into tiny meatballs, about 1/2 inche diameter. Heat safflower oil in a frying pan, and saute meatballs on all sides until cooked through, about 3-4 minutes. Transfer meatballs to soup, add salt and pepper to taste; simmer about 5 minutes, then serve! LIKE/SHARE/COMMENT!!! Message me if you have any health, fitness, or nutrition related questions
Posted on: Sun, 25 Aug 2013 10:00:00 +0000
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