Roasted Tomato Soup with Tiny Meatballs and Rice

Img59l

Course Main Dishes

Ingredients in this Recipe

1 1/2 cups water
1 egg
1 fresh rosemary sprig
1 garlic clove
1 large sweet onion such as Vidalia, cut into wedges
1 orange zest strip, 3 inches long and 1/2 inch wide
1 Tbs. torn fresh sage leaves
1 tsp. salt, plus salt, to taste
1/2 cup extra virgin olive oil
1/2 lb. ground veal, turkey or lean pork
1/3 cup arborio rice
1/3 cup firmly packed fresh flat leaf parsley leaves
1/4 cup grated Parmesan cheese
2 fresh thyme sprigs
3/4 cup coarse fresh bread crumbs
4 lb. ripe tomatoes, halved crosswise
About 2 cups beef or vegetable stock, or canned broth
Freshly ground pepper, to taste

Recipe Preparation

See Full Recipe at Williams-Sonoma

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