Spaghetti and Meatball Soup
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.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 301 |
| pro | 22 g |
| total fat | 12 g |
| sat. fat | 5 g |
| carb | 27 g |
| fibre | 4 g |
| chol | 45 mg |
| sodium | 879 mg |
| % RDI: | - |
| calcium | 13% |
| iron | 26% |
| vit A | 73% |
| vit C | 45% |
| folate | 20% |
-
1 lb (500 g) lean ground beef
1 onion, chopped
6 cloves garlic, minced
2 stalks celery, chopped
2 carrots, chopped
1 tsp (5 mL) dried oregano
1/2 tsp (2 mL) each salt and pepper
1/4 tsp (1 mL) hot pepper sauce
1 can (28 oz/796 mL) diced tomatoes
2-1/2 cups (625 mL) beef stock
1/3 cup (75 mL) tomato paste
2 tsp (10 mL) wine vinegar
1/2 tsp (2 mL) granulated sugar
1 cup (250 mL) broken-up spaghetti or other small pasta
1/4 cup (50 mL) grated parmesan cheese
Preparation:
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.
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