This really is such a yummy soup. Michael and I decided to describe it as hearty, but not heavy. Normally, I'm not a huge soup in the summer kind of gal, just because it's already hot enough outside, and I would rather have something to cool me down from the inside out, but this soup is an exception. The broth-y quality makes it feel lighter and less like a "winter" soup to me. Although, you most surely can make this in the winter, and any time of the year, for that matter.
And these meatballs can easily be used for another recipe, like Spaghetti and Meatballs sans the soup part. Or you can mix them with a little marinara then place on a nice bun with some provolone, for a meatball sub. The possibilities are endless. I'd even consider making a double batch and freezing them for later, and super quick weeknight dinner use.
One thing I really love about this recipe is the addition of carrots. Lots of times I see people make tomato sauces with the addition of sugar, to add a little bit of sweet. But, I've seen Giada deLaurentis and Mario Batali make their red sauces with a bit of grated carrot and go on and on how it is the traditional Italian way to add a little bit of sweet to them. Well, now I can say that I've "sorta" tried it. It's pretty brilliant if you ask me. The soup had just that right touch of sweet along with all the other Italian spices. I think I'm going to have to begin my quest for the perfect red sauce, but only with carrots as a sweetening agent. It sounds like an exciting journey to me!
Enjoy this fun (and colorful) soup!
Spaghetti and Meatball Soup
(adapted from Our Best Bites)
1/2 lb. ground beef
1/4 cup fresh bread crumbs
1 clove garlic, minced
1 tbs. grated Parmesan
1/4 tsp. ground black pepper
1/2 tsp. onion powder
1/4 tsp. thyme
1/4 tsp. rosemary
1/4 tsp. parsley
1/2 tsp. basil
- Place all ingredients in a bowl and mix with your hands.
- Form into small balls by using a cookie scoop, then finish rounding out with your hands.
- Place on a greased baking sheet and broil in the oven for 7-10 minutes, or until browned.
1 tbs. olive oil
1/2 cup onion, minced
1 clove garlic, minced
1/4 cup carrot, diced
4 cups tomatoes, diced
4 cups chicken broth
1/2 cup spaghetti, dry
1 tbs. Italian seasoning (see meatball seasonings above)
1 tsp. black pepper
- Heat olive oil in a pot over medium-high heat. Add onion and garlic and cook until translucent. Add carrots and tomatoes and cook 2-3 minutes.
- Pour chicken broth into pot and bring it up to a boil. Once boiling, add spaghetti and meatballs to soup, along with seasonings.
- Reduce heat and let soup simmer about 10 minutes, or until pasta is cooked to al dente, and carrots are soft.
- Serve with a piece of crusty bread and some freshly grated Parmesan on top!
- For the meatballs, you can also add some ground Italian pork sausage, which would give it more depth of that "Italian" flavor.
- I used fresh tomatoes, but you can substitute a couple cans of diced tomatoes.
- Beef broth can be used in place of the chicken broth, for a richer, more meaty flavor.