sore throat, aches (which may or may not be due to the fact that i ran 13.1 miles two days ago), and a mind that feels like it's in the twilight zone. so what would be more perfect than a warm, rich, comforting bowl of soup? unfortunately i made this last week, but a girl can dream, right?!
this recipe is inspired from this and also from a wedding i was recently at.
it had the best tomato soup i've ever tasted. creamy, sorta sweet, totally & utterly delish.
so i had to recreate it, and add the baked mozz balls to it. it's not exact, but it's close.
oh, and it's goooooood.
1 can diced tomato
1 large can crushed tomatoes
5 packets of stevia (or whatever sweetener you prefer, you do the math)
3 cloves garlic, pressed
1 tsp dried minced onion
1 small container light cream
1 tsp thyme
s&p to taste
mozz balls --
mozzarella block o' cheese, cut into chunks
panko bread crumbs
place all of the soup ingredients(except the cream) in a large pot over medium heat and let them simmer & get to know one another. while they're doing their thing, get your mozz balls ready. place egg whites in a shallow bowl and bread crumbs in a separate shallow bowl. place mozz in the egg whites and coat. place the mozz in the bread crumbs and coat. put mozz hunks onto a skewer and place on a baking sheet (i placed mine so they were not touching the pan, thanks to the skewer, if you have a wire rack this would work also), bake at 400 degrees until they start to get melty. if you hit the link at the top though, she freezes hers and swears by it to keep them upheld during the baking process. i was hungry and didn't have that kinda time, so i did it my way and it worked fine they just weren't perfect balls. ok, so pop them in the oven and now back to the soup. get your handy immersion blender (if you don't own one, go buy one, they're way too handy) and start blending away until most of the chunks are gone. add your cream and mix well. serve with your piping hot and slightly gooey mozz balls.