Bloody Eyeball Soup

by Heather of Kitchen Concoctions: www.kitchen-concoctions.com

Prep Time: 15 minutes Cook Time: 20 minutes Serves: 6

1 tablespoon olive oil

1 small onion, chopped

4 garlic cloves, minced

2 tablespoon tomato paste

3 cups chicken or vegetable broth

2 (28 ounce) cans diced Italian tomatoes

1/3 cup fresh parsley

1 ½ cup half-and-half cream

1 batch meatball eyeballs (recipe below)

In a large sauce pan heat olive oil over medium-high heat. Add diced onions and sauté for 2-3 minutes. Stir in garlic and cook 1-2 minutes more. Stir in tomato paste, broth, diced tomatoes and juice, and parsley. Allow soup to simmer for 15 minutes. Turn off heat and let soup cool slightly.

Working in batches, carefully puree the tomato soup mixture in a blender.

Add pureed soup back to sauce pan. Stir in half-and-half cream and heat through. Serve topped with eyeball meatballs or other toppings such as cheese or croutons.