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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