Skip to main content

One Pot Spaghetti and Meatball Soup


 
PRINT
PREP TIME
COOK TIME
TOTAL TIME
 
Author: 
Serves: 6-8 servings
INGREDIENTS
  • 8 oz. spaghetti noodles, broken into quarters

  • Spaghetti Soup
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 yellow onion, diced
  • 2 medium carrots, peeled and thinly sliced
  • 2 stalks celery, chopped
  • 1 red bell pepper, chopped
  • 4-6 garlic cloves, minced
  • 1/4 - 1/2 teaspoon red pepper flakes
  • 1 14 oz. can crushed tomatoes
  • 1 24 oz. jar prepared marinara
  • 7 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons granulated sugar
  • 1 tablespoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 whole bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons cornstarch


  • Add later: 
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup milk or half and half

  • Meatballs
  • 1 egg
  • 2 slices TOASTED white sandwich bread, crust removed, diced
  • 2 tablespoons milk
  • 2 teaspoons Worcestershire sauce
  • 1/3 cup finely freshly grated Parmesan cheese
  • 1 pound lean ground beef
  • 3 tablespoons dry minced onion
  • 1 teaspoon dried parsley
  • 1/2 teaspoons garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoons black pepper
INSTRUCTIONS
  1. Spaghetti Soup: Melt 1 tablespoon butter in 1 tablespoon olive oil in a large Dutch oven/stock pot. Add diced onions and saute for 3 minutes. Add carrots, celery and bell peppers and sauté for 2 minutes. Add garlic and red pepper flakes and sauté for 30 seconds.
  2. Stir in all remaining ingredients under “Spaghetti Soup,” EXCEPT for the Parmesan and milk/half and half. Bring to boil, cover, then reduce to a low simmer for 15 minutes while you prepare the meatballs.
  3. Meatballs: In a large bowl, add egg and gently whisk. Add all remaining Meatball Ingredients and mix until well combined. Roll mixture into 1 tablespoon size meatballs. Add meatballs to simmering soup and simmer for 8 minutes. Add spaghetti noodles and simmer over medium high heat for 10-12 minutes or until noodles are al dente.
  4. Remove from heat, discard bay leaf and stir in Parmesan cheese until melted followed by milk/half and half. If you would like a less “chunky” soup, simply stir in additional chicken broth or water.
  5. Garnish individual servings with freshly grated Parmesan and season with additional salt/pepper/red pepper to taste.
Labels:

Comments

Post a Comment

Popular posts from this blog

Tortellini with Snap Peas in Dill Lemon Sauce

1 lb. refrigerated cheese tortellini 1 lb. sugar snap peas (4 cups) 1 tablespoon olive oil 3 ounces pancetta, thinly sliced, and cut into 1/2 inch pieces (about 1/2 cup) 1 shallot, minced 1/4 low-sodium chicken broth 3/4 cup heavy cream 1 teaspoon lemon zest 3 tablespoons fresh dill, snipped & chopped fine, plus more for garnish 1/3 Parmesan cheese, finely shredded In a large pot of salted boiling water, cook tortellini according to package directions; adding the sugar snap peas during the last 2 minutes. Drain.  Meanwhile, in a large saute pan, heat olive oil over medium-high heat. Add pancetta and cook until crisp, 6-8 minutes. Using a slotted spoon, transfer pancetta to a small bowl and set aside. Pour off all but 2 tablespoons fat from the pan. Add shallot and cook, stirring occasionally until fragrant and golden brown around the edges, about 2 minutes. Add chicken broth, heavy cream, lemon zest, and dill. Bring to a boil; reduce heat and simmer until sa...
Post a Comment
Read more

Quick and Easy Black Beans

2 Cans Black Beans, drained and rinsed 1/2 tablespoons olive oil 2/3 cup diced onion 2-3 garlic cloves, pressed or finely minced 2/3 cups chicken broth 1/4 teaspoon cumin 1/4 teaspoon coriander 1/4 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon pepper 1 lime In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. 
Post a Comment
Read more

Mum's PB Chocolate Chip Cookies

1 C Butter 1 C light brown sugar 1 C sugar 1 C pb Cream together the above ingredients and then add: 2 eggs 1 tsp vanilla Sift together dry ingredients and add to creamed mixture: 2 1/2 C flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder Add 1-2 C chocolate chips. Bake at 350F for 9 minutes.
Post a Comment
Read more