Spaghetti and meatball soup

Spaghetti and meatball soup

Ingredients/Components

• water - 1/3 c
• egg - 1 item
• dried oregano, crushed - 1/2 tsp
• dried basil, crushed - 1/2 tsp
• cans chicken broth - 2 1/2
• grated Parmesan - 3 Tbsp
• olive oil
• clove garlic, finely minced - 1 item
• medium onion, finely chopped - 1 item
• fresh bread crumbs - 3/4 c
• ground pork sausage - 1 lb
• ribs celery, finely chopped - 2 item
• dried basil, divided - 1 tsp
• dried oregano, divided - 1 tsp
• cloves garlic, peeled and forced through press - 2 item
• medium carrots, peeled and finely chopped - 2 item
• can peeled and diced tomatoes - 1 oz
• finely broken up spaghetti - 1 c

How to make spaghetti and meatball soup:

Soup:1 Tbsp. olive oil1 medium onion, finely chopped1 clove garlic, finely minced2 medium carrots, peeled and finely chopped2 ribs celery, finely chopped1 (28 oz.) can peeled and diced tomatoes2 (14 1/2 oz.) cans chicken broth1 tsp. dried basil, divided1 c. finely broken up spaghetti6 Tbsp. grated Parmesan1 tsp. dried oregano, divided Meatballs: Combine sausage, garlic, bread crumbs, egg, Parmesan, basil and oregano. Mix until combined. Form into 1-inch balls. Place in baking pan and add 1/3 cup water to the bottom of pan. Bake in 375° preheated oven for 15 minutes; turn with spatula and continue baking 10 more minutes.

Soup: In large pan, heat olive oil over medium heat. Add onion and saute 5 minutes. Add garlic, carrots and celery and saute 10 minutes. Add tomatoes with their liquid, broth, 1/2 teaspoon each basil and oregano. Simmer 30 minutes. Add meatballs and remaining 1/2 teaspoon each of basil and oregano. Simmer 10 minutes. Cook the spaghetti according to package directions. Drain and add to the soup. Simmer 5 minutes. Garnish each serving with Parmesan cheese.

Recipe categories: Soups & stews, Pasta, Spaghetti.