How to Make Spaghetti and Meatball Soup
Don’t restrict your Italian fare to gluten-free pasta-based menus. Plenty of traditional Italian dishes are free of pasta. Think cheeses, grilled vegetables, fresh seafood, cured meats, and sauces to suit every taste. Serve this tasty with a large tossed salad, and you have a complete dinner.
Preparation time: 20 minutes
Cook time: 20 minutes
Yield: 4 servings
4 teaspoons pesto sauce
1/2 pound lean ground beef
1/2 onion, chopped
1 clove garlic, minced
1/2 cup carrots, sliced thin
1 tablespoon olive oil
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup spaghetti sauce
Three 14.5-ounce cans chicken broth
1/4 pound spaghetti
4 tablespoons grated Parmesan cheese
Drain off the oil that has collected at the top of the pesto before measuring the pesto. Place the pesto in a medium bowl.
Add the ground beef to the bowl and mix it with the pesto until the ingredients are completely blended. Roll the mixture into tiny meatballs (no wider than a nickel). Set aside.
In a large saucepan, sauté the meatballs, onion, garlic, and carrots in the oil, over medium-high heat, turning the meat frequently, until the vegetables are tender and the meat is cooked through.
Add the parsley, salt, pepper, and spaghetti sauce; bring to a boil over medium-high heat. Lower heat to medium-low, cover the pan, and gently simmer for 15 minutes.
In a medium saucepan, bring the broth to a boil. Break the spaghetti into fourths and add it to the broth. Cook the spaghetti over medium-high heat for 5 minutes, or just until the pasta is barely tender.
Add the spaghetti and broth to the meatball mixture and simmer for 3 minutes. Spoon the soup into bowls and sprinkle with the cheese.
Per serving: Calories: 253; Total fat: 10g; Saturated fat: 5g; Cholesterol: 53mg; Sodium: 2,091mg; Carbohydrates: 6g; Fiber: 7g; Sugar: 12g; Protein: 23g.