Super messy, super fun, super delicious!
Spaghetti and Meatball Soup
Recipe Type: Soup
- tablespoons extra-virgin olive oil
- 1 carrot, peeled and chopped into a small dice
- 1 medium yellow skinned onion, chopped
- 2 small ribs celery from the heart, chopped
- 3 cloves garlic, chopped
- 3 cups tomato sauce or 1 (14-ounce) can plus 1 (8-ounce) can
- 3 cups chicken stock, available in a box on the soup aisle
- 1 pound ground beef, pork and veal mix (meatloaf mix) available at butcher counter
- 1/2 cup grated cheese, Parmigiano or Romano, plus more to pass at table
- 1/2 cup Italian bread crumbs, a few handfuls
- 1 large egg, beaten
- 2 tablespoons chopped parsley
- 1/2 pound spaghetti, broken in half
- 1 cup basil leaves, torn or shredded
- 1 loaf Italian crusty bread, for dunking
- Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, carrots, onions, celery, garlic and saute 5 minutes.
- Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil.
- While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg and parsley. Roll into 1 1/2 to 2-inch balls.
- Remove lid from soup and slide balls into soup. Bring back to a boil then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through.
- Stir in basil and remove from the stove.
- Serve soup with bread and cheese.