Spaghetti and Meatball Soup

Spaghetti and Meatball Soup

The classic dinner, spaghetti and meatballs in soup form! Pure comfort food in a bowl!

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ingredients

For the meatballs:

• 1 pound ground beef
• 1 small onion, finely diced
• 4 cloves garlic, grated
• 1 egg, lightly beaten
• 1/2 cup breadcrumbs (gluten-free for gluten-free)
• 1/4 cup parmigiano reggiano (parmesan), grated
• 1 tablespoon Italian seasoning blend (or oregano)
• 2 tablespoons parsley, chopped (and/or basil) (optional)
• salt and pepper to taste

For the soup:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 3 cloves garlic, chopped
• 1 pinch red pepper flakes (optional)
• 4 cups beef broth
• 1 (28 ounce) can diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning blend (or oregano)
• 8 ounces spaghetti pasta (gluten-free for gluten-free)
• salt and pepper to taste
• 1/2 cup parmigiano reggiano (parmesan cheese), grated
• 2 tablespoons parsley, chopped

directions

For the meatballs:

1. Mix everything, form into 1-2 tablespoon balls and either pan fry in oil over medium-heat until browned on all sides, about 2-4 minutes per side OR roast in a preheated 350F/180C oven until lightly golden brown, about 20-25 minutes.

For the soup:

2. Meanwhile, heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 5-10 minutes.
3. Add the garlic and red pepper flakes ad cook until fragrant, about a minute.
4. Add the broth, tomatoes, tomato paste, Italian seasoning, meatballs and spaghetti, bring to a boil, reduce the heat and simmer until the pasta is cooked, about 10 minutes.
5. Season with salt and pepper to taste, mix in the cheese and parsley and enjoy!

Nutrition Facts: Calories 180, Fat 9g (Saturated 3g, Trans 0), Cholesterol 45mg, Sodium 390mg, Carbs 12g (Fiber 2g, Sugars 5g), Protein 14g

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