Mini Meatball with Roasted Corn & Pepper Soup with Buttermilk Crisps
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • Soup
  • ½ lb veal, ground
  • 1 egg yolk
  • 2 tsp SACO Cultured Buttermilk Blend
  • ¼ cup seasoned bread crumbs
  • 1¼ cup onion chopped, divided
  • 3 colored bell peppers, cut up
  • 1 tomato, chopped
  • ¾ cup fresh corn kernels
  • 2 tsp canola oil
  • 2 garlic cloves, minced
  • 3½ cups chicken stock
  • ¼ tsp ground pepper
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 1 small sweet pepper, thinly sliced
  • ½ cup snipped basil .
  • Buttermilk Crisps
  • 1 tsp canola oil
  • 1 tsp SACO Cultured Buttermilk Blend
  • ½ tsp salt
  • 6 inch flour tortilla
Instructions
  1. Soup
  2. In a small bowl, mix together veal, egg yolk, 2 tsp Saco Cultured Buttermilk Blend, bread crumbs and ¼ cup onion.
  3. Shape into ½ inch meatballs.
  4. Bake 10 minutes at 400 degrees F.
  5. Place peppers, tomato, corn and 1 cup onion on a foil lined baking sheet.
  6. Roast 10 minutes.
  7. Heat oil in a 3 quart saucepan over medium heat.
  8. Add roasted vegetables and garlic; saute 2 minutes.
  9. Add chicken stock, pepper and 2½ Tbsp.
  10. Saco Cultured Buttermilk Blend, simmer 10 minutes.
  11. Add meatballs, sliced peppers and basil.
  12. Cook 2 minutes.
  13. Garnish with Buttermilk Crisps.
  14. Buttermilk Crisps
  15. Preheat oven 400°F.
  16. Mix first three ingredients; brush on tortilla.
  17. Cut into small strips or squares.
  18. Bake 5 minutes.
Nutrition Information
Calories: 194 Fat: 7g Saturated fat: 2g Trans fat: 0g Carbohydrates: 23g Sugar: 8g Sodium: 778mg Fiber: 4g Protein: 11g Cholesterol: 56mg
Recipe by SacoFoods at http://www.sacofoods.com/mini-meatball-with-roasted-corn-pepper-soup-with-buttermilk-crisps/