Prep Time
20 min
Cook Time
25 min
Yields
4 servings
Comforting like soup, filling like a big plate of spaghetti.
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ingredients
2
Tbsp extra-virgin olive oil, 2 turns of the pan
1
carrot, peeled and chopped into a small dice
1
medium yellow skinned onion, chopped
2
celery ribs, from the heart, chopped
3
cloves garlic, chopped
3
cups tomato sauce or 1 14-oz can plus 1 8-oz can
3
cups chicken stock, available in a box on soup aisle
1
pound ground beef, pork and veal mix (meatloaf mix) available at butcher counter
½
cup grated cheese, Parmigiano or Romano, plus more to pass at table
½
cup italian bread crumbs
1
large egg, beaten
2
Tbsp parsley leaves, chopped
½
lb(s) spaghetti, broken in half
1
cup basil leaves, torn or shredded
1
loaf Italian crusty bread, for dunking
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directions
Step 1
Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, 2 turns of the pan, carrots, onions, celery, garlic and saute 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil.
Step 2
While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg and parsley. Roll into 1 1/2 to 2-inch balls.
Step 3
Remove lid from soup and slide balls into soup. Bring back to a boil then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Stir in basil and remove “stoup” from the stove. Serve soup with bread and cheese.