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
- Soup
- In a small bowl, mix together veal, egg yolk, 2 tsp Saco Cultured Buttermilk Blend, bread crumbs and ¼ cup onion.
- Shape into ½ inch meatballs.
- Bake 10 minutes at 400 degrees F.
- Place peppers, tomato, corn and 1 cup onion on a foil lined baking sheet.
- Roast 10 minutes.
- Heat oil in a 3 quart saucepan over medium heat.
- Add roasted vegetables and garlic; saute 2 minutes.
- Add chicken stock, pepper and 2½ Tbsp.
- Saco Cultured Buttermilk Blend, simmer 10 minutes.
- Add meatballs, sliced peppers and basil.
- Cook 2 minutes.
- Garnish with Buttermilk Crisps.
- Buttermilk Crisps
- Preheat oven 400°F.
- Mix first three ingredients; brush on tortilla.
- Cut into small strips or squares.
- 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
