Spaghetti and Meatball Soup

Spaghetti and Meatball Soup 150 Author: Canadian Living Credits: Spaghetti and Meatball Soup 150

This hearty soup has all the elements of a big pot of spaghetti and meat sauce. Adding the pasta to the soup and letting it stand allows the pasta to cook to perfection — and you don't have to watch the pot.

  • Portion size 6 servings

Ingredients

  • 1 lb lean ground beef
  • 1 onion chopped
  • 6 cloves garlic minced
  • 2 stalks celery chopped
  • 2 carrots chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried oregano
  • 1/4 teaspoon hot pepper sauce
  • 1 can diced tomatoes
  • 2 1/2 cups beef stock
  • 1/3 cup tomato paste
  • 2 teaspoons wine vinegar
  • 1/2 teaspoon granulated sugar
  • 1 cup broken-up spaghetti
  • 1 cup broken-up small pasta
  • 1/4 cup Parmesan cheese grated

Method

In large Dutch oven, cook beef over medium-high heat, breaking up with spoon, until no longer pink, about 8 minutes. Drain off fat. Add onion, garlic, celery, carrots, oregano, salt, pepper and hot pepper sauce; cook, stirring occasionally, until onion is softened, 5 minutes.

Add tomatoes, beef stock, tomato paste, vinegar, sugar and 1 cup (250 mL) water; bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.

Add pasta and remove from heat; let stand until tender but firm, about 7 minutes. Ladle into bowls; sprinkle with Parmesan cheese.

Nutritional facts <b>Per serving:</b> about

  • Sodium 879 mg
  • Protein 22 g
  • Calories 301.0
  • Total fat 12 g
  • Cholesterol 45 mg
  • Saturated fat 5 g
  • Total carbohydrate 27 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 73.0
  • Vitamin C 45.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Spaghetti and Meatball Soup