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One Pot Spaghetti and Meatball Soup


 
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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.
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