2 Tbsps. Olive Oil                                           2 tsps. Salt

1/2 cup diced Onion                                      1/2 tsp. Black Pepper

2 lbs.  Roma Tomatoes*, chopped                  1 Tbsp. Balsamic Vinegar

1/2 cup firmly packed fresh Basil Leaves

1/2 cup Chicken Broth                                   Tiny Meat Balls



  1. Heat the Oil in a 4 Qt. Saucepan over medium-high heat.
  2. Add the Onions and cook over medium heat until soft. (About 7 minutes)
  3. Add the Tomatoes and half the Basil; cook, stirring often, until the Tomatoes mash easily. (About 10 – 15 minutes)
  4. Transfer the mixture to a food processor along with the Chicken Broth.
  5. Run until smoothly pureed; season with the Salt and Pepper and Balsamic Vinegar.
  6. Add the Meatballs and reheat to serving temperature.
  7. Sliver the remaining Basil and add to each individual serving as a garnish.
  8. The soup may also be chilled and served cold or at room temperature without the Meatballs.


* Canned Roma Tomatoes may be used in place of the fresh ones.


For an added kick try adding your favorite style of Old Boney Mountain Hot Sauce