Wednesday, March 16, 2011
Spaghetti and Meatball Soup Recipe
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
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.
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. Mix well to distribute the tomato paste. Cover and simmer until spaghetti is cooked, about 7 minutes. Remove cheese rind before serving.
Tip: You can save your cheese rinds in a freezer bag and use them in soups. Yum! But if you don't have one, you could always just serve the soup with some grated parmesan on top. It would be great with garlic bread!
- spaghetti and meatball soup -