Spaghetti Ring And Meatball Soup

SpaghettiOs get a grown-up makeover into a healthy meal that is a winner with both kids and adults.

https://www.cutoutandkeep.net/projects/spaghetti-ring-and-meatball-soup • Posted by Faith | An Edible Mosaic

Notes: Recipe yields 8 servings. Pasta: I used O-shaped pasta (called rings at my grocery store), but you can use any kind of small pasta you like. When I make pasta for soup, I typically cook the pasta in a separate pot and then add it to the soup once it’s cooked and drained; otherwise, I find that the pasta’s starch can make the soup much too thick. Italian Herb Spice Mix: The mix I use has dried parsley, basil, oregano, rosemary, and thyme. To Reheat: I took the pictures of the soup right after I made it; if the soup is left to sit for a couple hours before serving or if you have leftovers, it will thicken quite a bit. To reheat, you can thin it out a bit by adding more water or tomato sauce as necessary.

You will need

2 tsp Dried Italian Herb Spice Mix 6 oz Tomato Paste 5 cup Water Salt to taste 1 ½ lbs Lean Ground Beef ½ tbsp Worcestershire Sauce 1 Large Egg 1 Large Egg White ¾ cup Bread Crumbs ½ oz Fresh grated Parmesan Cheese , plus more for garnish if desired 4 tbsp Minced Fresh Parsley , divided 8 oz Pasta (see Note below) 2 tbsp Olive Oil 4 Medium-large Carrots , peeled and diced 3 Large stalks Celery , diced 2 Medium-large Onion , diced 4 Cloves Garlic , minced 1 Can diced Tomato (with juices) 2 Bay Leaves 2 Beef Stock Cubes

Project Budget

Time

Difficulty

Description

Notes: Recipe yields 8 servings. Pasta: I used O-shaped pasta (called rings at my grocery store), but you can use any kind of small pasta you like. When I make pasta for soup, I typically cook the pasta in a separate pot and then add it to the soup once it’s cooked and drained; otherwise, I find that the pasta’s starch can make the soup much too thick. Italian Herb Spice Mix: The mix I use has dried parsley, basil, oregano, rosemary, and thyme. To Reheat: I took the pictures of the soup right after I made it; if the soup is left to sit for a couple hours before serving or if you have leftovers, it will thicken quite a bit. To reheat, you can thin it out a bit by adding more water or tomato sauce as necessary.

Instructions

1. Combine the beef, Worcestershire sauce, egg, egg white, breadcrumbs, 1/2 oz Parmesan cheese, 2 tablespoons parsley, and a pinch each of salt and pepper in a large bowl. Use your hands to mix everything together, being careful not to overmix. Form the meat mixture into small balls, about 1/2 tablespoon each, and set aside.

2. Cook the pasta to al dente according to the package directions; drain and set aside.

3. Heat the olive oil in a lidded 5-quart pot over medium heat; add the carrots, celery, and onion and sauté until starting to soften, about 5 minutes. Add the garlic and sauté another minute. Add the water, diced tomato, tomato paste, bay leaves, dried Italian herb spice mix, bouillon cubes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover the pot, turn the heat up to medium-high, and bring up to a boil; turn down to a simmer and cook for 15 to 20 minutes (covered), stirring occasionally.

4. Add the meatballs, bring the soup back up to a simmer, and then simmer for 10 minutes (with the lid slightly ajar). Turn off the heat and stir in the noodles and the remaining 2 tablespoons parsley. Taste and season with additional salt and black pepper if desired.

5. Serve garnished with Parmesan cheese if desired.