Spaghetti and Meatball Soup


Ingredients

FOR THE MEATBALLS:
1 pound ground beef
1 small onion, finely diced
4 cloves garlic, grated
1 egg, lightly beaten
1/2 cup breadcrumbs (gluten-free for gluten-free)
1/4 cup parmigiano reggiano (parmesan), grated
1 tablespoon Italian seasoning blend (or oregano)
2 tablespoons parsley, chopped (and/or basil) (optional)
salt and pepper to taste

FOR THE SOUP:
1 tablespoon olive oil
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, chopped
1 pinch red pepper flakes (optional)
4 cups beef broth
1 (28 ounce) can diced tomatoes
2 tablespoons tomato paste
1 teaspoon Italian seasoning blend (or oregano)
8 ounces spaghetti pasta (gluten-free for gluten-free)
salt and pepper to taste
1/2 cup parmigiano reggiano (parmesan cheese), grated
2 tablespoons parsley, chopped

Directions

FOR THE MEATBALLS:
  1. Mix everything, form into 1-2 tablespoon balls and either pan fry in oil over medium-heat until browned on all sides, about 2-4 minutes per side OR roast in a preheated 350F/180C oven until lightly golden brown, about 20-25 minutes.

FOR THE SOUP:
  1. Meanwhile, heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 5-10 minutes.
  2. Add the garlic and red pepper flakes ad cook until fragrant, about a minute.
  3. Add the broth, tomatoes, tomato paste, Italian seasoning, meatballs and spaghetti, bring to a boil, reduce the heat and simmer until the pasta is cooked, about 10 minutes.
  4. Season with salt and pepper to taste, mix in the cheese and parsley and enjoy!


Option: Add 1 teaspoon fennel seeds, toasted and ground to the meatballs and/or the soup!
Option: Add 1 diced sweet bell pepper.
Option: Add 1 tablespoon balsamic vinegar.
Option: Add 1 tablespoon fish sauce!
Option: Top with shredded mozzarella and broil until melted!!!


Original Recipes visit: Spaghetti and Meatball Soup @ closetcooking.com

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