Spaghetti and Meatball Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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It's soup season, and this one will satisfy Spaghetti and Meatball lovers of all ages. From one of my favorite cookbooks, Great Food From Mom's Diner Ingredients:
1 1/2 lbs ground sirloin |
1/2 lb ground pork |
1 egg |
1/2 cup fine dry breadcrumb |
3 -4 garlic cloves, minced |
1 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon chopped fresh oregano leaves (or 1 teaspoon dried) |
1 1/2 quarts beef stock or 1 1/2 quarts broth |
1 1/2 cups water |
1 (28 ounce) can crushed tomatoes |
1/3 cup grated parmesan cheese |
1/4 teaspoon dried rosemary leaves, crushed |
1/2 teaspoon dried basil leaves |
2/3 lb spaghetti noodles, broken in half |
Directions:
1. In a large bowl, mix all meatball ingredients together. Form into 1 inch balls and place in a large, deep skillet. Pour water over to almost cover. Cook over medium-high heat, turning, until done, 12-15 minutes. Drain liquid.
2. Meanwhile, make soup: In a large kettle, place beef broth, 1 1/2 cups water, tomatoes (include juice), Parmesan cheese, rosemary and basil. Bring to a boil, lower heat, and simmer 20 minutes, uncovered. Add meatballs, bring to a boil, and add spaghetti noodles. Simmer until noodles are tender, stirring occasionally, about 10 minutes. Serve with big chunks of garlic bread.
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