Italian Cheese and Herb inspired me to create a new Italian Meatball Soup that was filled with fresh herbs and a creamy delicous broth. But the meal was made complete by using the Creme to make a crispy Italian Cheese Toast and served as the base for the Italian dressing for our salad.
Italian Cheese and Herb-Meatball Soup
Kraft
- original cooking creme
- italian cheese and herb cooking creme
- savory garlic cooking creme
- santa fe blend cooking creme
- italian cheese herb
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My recipe creates a full meal for 4-6 people utilizing only 10 ingredients! This recipe is easy to make in only 1 hour, is healthy and satisfying meal. Creamy Italian Meatball Soup, Iceberg Salad with Creamy Italian dressing and Italian Cheese Herb toast
- Prep time: 30 minutes
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- Cook time: 35 minutes
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- Total time: 1 hour 5 minutes
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- Servings: 4
- 1 pound(s) of ground pork
- 1 pound(s) of ground beef
- 1/4 cup(s) of Italian bread crumbs
- 28 ounce(s) of roasted canned tomatoes
- 6 cup(s) of chicken stock
- 10 ounce(s) of Italian Cheese and Herb Creme
- 1/3 cup(s) of extra virgin olive oil
- 1 Italian bread sliced
- 3/4 cup(s) of grated asiago cheese
- 1 head iceberg lettuce
Steps
- Meatball Preparation Line a baking sheet with foil and spray with cooking oil, set aside, preheat oven to 425 degrees, In a medium mixing bowl blend together ground meats, bread crumbs and 1/2 tub Italian Cheese and Herb Creme using about 2 teaspoons of meat mixture, form into bite size meatballs, bake for 15 minutes and check for doneness, cook additional 15 minutes or until browned, turn to prevent burning
- Soup Base Preparation While meatballs are cooking, add 2 – 14 ounce cans roasted chopped tomatoes, 6 cups chicken stock and 1/4 cup Italian Cheese herb creme to a medium stock pot, stir and heat on medium high for 10 minutes, remove from heat, blend with a food processor to remove large lumps, do not over blend, add cooked meatballs and return to heat, cook additional 15 minutes, keep warm until ready to serve
- Salad and Dressing Preparation Wash and drain 1 head iceberg lettuce, cut into thirds or fourths and set aside, in a blender mix together olive oil and 1/4 cup Italian Cheese and Herb Creme add 1/4 cup water to achieve desired consistency, pour over lettuce and garnish with grated asiago cheese
- Italian Cheese Herb Toast Preparation cut Italian bread loaf into slices, cook slices on baking sheet at 425 for 3 minutes, remove from heat and turn sliced bread over, spread Italian Cheese Herb Creme onto bread, about 3 tablespoons for all slices, sprinkle with asiago cheese, bake for additional 5 minutes or until cheese is melted
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