Spaghetti and Meatball Soup Recipe

Did you know that you can freeze your parmesan cheese rinds and use them in soups later? It's optional but it does add some extra flavour!

This soup would be perfect with garlic bread!

Spaghetti and Meatball Soup
Makes 2-4 servings

Ingredients

• 1/2 lb lean ground sirloin
• 1/4 cup minced onion
• 1 clove garlic, minced
• 1 large egg
• 1 teaspoon Worcestershire sauce
• 1 teaspoon ketchup
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon oregano
• 2 tablespoons grated parmesan cheese
• 3 cups low sodium chicken stock
• 1 cup water
• 1 teaspoon Italian seasoning blend
• 1/4 cup tomato paste
• 1 parmesan cheese rind
• 1/3 cup broken spaghetti pieces

Directions

1. In a large bowl, combine meat, onion, garlic, egg, Worcestershire sauce, ketchup, salt, pepper, oregano and parmesan cheese. It seems sticky at first but it'll get less sticky as you keep mixing. Form the meat into balls about the size of grapes. Set aside.
2. In a nonstick pot, bring chicken stock and water to a boil. Reduce heat to medium and carefully drop all the meatballs into the boiling pot. Simmer for 2 minutes then add the rest of the ingredients, mixing well to distribute the tomato paste throughout the soup.
3. Cover and simmer until spaghetti is cooked, about 7 minutes. Remove cheese rind before serving.