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    Home » Soup

    Philadelphia Italian Cheese and Herb-Meatball Soup

    July 12, 2012 by athomewithrebecka Leave a Comment

    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
    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
    • |
    • Cook time: 35 minutes
    • |
    • Total time: 1 hour 5 minutes
    • |
    • Servings: 4
    • 1 pound(s) of ground pork
    • 1 pound(s) of ground beef
    • ¼ 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
    • â…“ cup(s) of extra virgin olive oil
    • 1 Italian bread sliced
    • ¾ cup(s) of grated asiago cheese
    • 1 head iceberg lettuce
    Steps
    1. 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 ½ 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
    2. Soup Base Preparation While meatballs are cooking, add 2 - 14 ounce cans roasted chopped tomatoes, 6 cups chicken stock and ¼ 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
    3. 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 ¼ cup Italian Cheese and Herb Creme add ¼ cup water to achieve desired consistency, pour over lettuce and garnish with grated asiago cheese
    4. 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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    Rebecka Evans HeadShot Knives

    Home with Rebecka.

    Since 2010, this blog has been my cozy corner of the internet. I'm Rebecka, a wife, mother, grandmother, and an award-winning competitive cook.

    Together with my husband, Blake, I'm on a culinary journey of comfort and style here in Denver, Colorado. Our family is a blend of five grown children and eight beautiful grandchildren.

    The joy of creating recipes, competing in cooking challenges, and mastering the art of food photography and styling has always been a labor of love.

    More about me →

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