Spaghetti & Meatball Soup
This soup is classic comfort food. My husband says this is one of the best soups I have ever made. You can make your own meatballs if you like, but buying them is a quicker way of getting supper on the table. And you can use any small pasta you like.
- 1 lb. purchased frozen beef meatballs
- 1/2 cup each chopped carrots, celery and onion
- 3 cloves garlic
- 1 tablespoon dried Italian herbs
- 1/2 teaspoon red pepper flakes, opt.
- 2 tablespoons olive oil
- 6 cups low-sodium beef broth, divided
- 2 (15-oz.) cans petite diced tomatoes
- 6 oz. dry spaghetti, broken into 2-inch pieces
- 1/2 cup chopped fresh basil
- Salt and pepper to taste
Preheat oven to 375 degrees.
Arrange meatballs on a baking sheet. Bake meatballs according to package directions.
Mince carrots, celery, onion, and garlic in a food processor.
Saute’ carrot mixture, Italian herbs, and pepper flakes in oil in a pot over medium-high heat until softened, about 3 minutes.
Stir in 4 cups broth and tomatoes; bring to a boil. Add spaghetti and meatballs and simmer soup until pasta is al dente, 10 minutes. Stir in remaining 2 cups broth and season with salt and pepper. Stir in basil right before serving. Sprinkle with a little Parmesan cheese and serve.
Makes 6 servings (12 cups).
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