Spaghetti & Meatball Soup
It's a soup-er twist on a kid favorite: spaghetti and meatballs in a yummy tomato-soup broth.
- 2 Tbs. extra-virgin olive oil
- 1 carrot, peeled and diced
- 1 small yellow-skinned onion, chopped
- 3 cloves garlic, chopped
- 2 cups tomato sauce
- 4 cups reduced-sodium chicken stock
- 1 lb. ground beef, pork, and veal mix, available at butcher counter
- 1/2 cup grated Parmesan or Romano cheese plus extra to pass at the table
- 1/2 cup Italian bread crumbs
- 1 large egg, beaten
- 2 Tbs. chopped parsley
- 1/2 lb. spaghetti, broken in half
- 1 cup basil leaves, torn or shredded
Step 1: Preheat a medium soup pot over medium heat. Add oil, carrots, onions, and garlic; sauté 5 minutes. Add tomato sauce and stock; cover pot. Turn up heat and bring to a fast boil.
Step 2: While soup comes to a boil, mix ground meat with cheese, bread crumbs, egg, and parsley. Roll into 1 1/2" to 2" meatballs. Place meatballs in soup. Return to a boil, then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender and meatballs have cooked through. Stir in basil and remove soup from stove. Serve with cheese.
Each child-size serving (one-eighth of the recipe): 341 calories, 23 g protein, 33 g carbohydrate, 13 g fat (4 g saturated), 5 g fiber, 67 mg cholesterol, 151 mg calcium, 3 mg iron, 769 mg sodium. (Use low-sodium tomato sauce and chicken stock to reduce salt content.)