Tomato and Zucchini Soup with Sausage Meatballs
Details
- Servings:   44
- Dish:   soup
Cuisine
- american
Ingredients
- For the meatballs
- 20 ounces sweet fennel Italian sausage, casings removed if not bulk
- 1 cup seasoned dry bread crumbs
- 1 cup zucchini which has been grated on the large holes of a box grater (include peel)
- 1 egg
- 1/4 cup finely grated Parmesan
- 1/2 teaspoon black pepper
- For the soup
- 2 tablespoons extra virgin olive oil
- 1 medium onion, grated on the large holes of a box grater
- 4 cups grated zucchini ( again use the large holes of a box grater)
- 2 cloves grated garlic (I use a microplane)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 28 ounces canned San Marzano tomatoes
- 2 tablespoons basil pesto
- 8 cups chicken broth
- The reserved meatballs
- 2 cups small shell dry pasta
- Grated parmesan for serving (optional)
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