Spaghetti and Meatball Soup

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This quick and easy soup is made in no time flat. Too fun (and delicious!) to resist.

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I’ve been really into making soups on Sundays lately because, I don’t know, it just kind of feels right. What can I say – a big pot of something warm & bubbly simmering on the stove all afternoon, leaving enough leftovers for lunches all week really does it for me. ;)

This week I modified my recipe for Spicy Tomato & Turkey Soup with Ditalini, and made Spaghetti & Meatball Soup.

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I almost couldn’t handle the preciousness of this bowl of soup. I mean, mini meatballs floating amongst tiny spaghetti noodles? Too. Freaking. Cute!

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Start the Spaghetti & Meatball Soup by shredding carrots, zucchini and onion, and sauteing them in a big soup pot. You don’t have to add veggies to this soup, but I thought they’d be good to bulk it up, and it’s a really easy way to get them into your diet. Well, plus Ben and I went a little crazy at a Mexican restaurant last night, and I was feeling the need to be ultra healthy today…

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Oh, I forgot to mention I shredded the veggies up in THIS! The new 14 Cup Cuisinart Food Processor Ben got me for Christmas. It’s my pride and joy!

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I’ve wanted this baby for years. It’s big, bad, and everything I thought it would be.

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And more, obviously, as it came with slicing and shredding blades which make slicing and shredding veggies a cinch.

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Faster than a salad shooter, I’m tellin’ ya. (BAHAHA, remember those?! My Mom was obsessed. ;) )

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Anywho, after the veggies are soft, add chicken broth and marinara sauce to the pot, and bring it to a boil.

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I used local Gino’s Marinara Sauce. It’s amore.

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Sprinkle in Italian seasoning, red chili pepper flakes, and the star of the dish, mini meatballs.

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My local grocery stores carry locally made Graziano’s mini meatballs, which are fantastic.

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Finally, add cut spaghetti, or any small pasta, and simmer until cooked.

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Squee!

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Spaghetti and Meatball Soup

Print this recipe!

Serves 6

Ingredients:
2 teaspoons extra virgin olive oil
2 large carrots or 10 mini carrots, shredded
1 small zucchini, shredded
1/2 onion, shredded or finely chopped
2 garlic cloves, minced
salt & pepper
42oz low-sodium chicken broth
24oz marinara sauce
1/2 teaspoon Italian seasoning
1/4 teaspoon red chili pepper flakes
1lb mini meatballs
1 cup cut spaghetti or other small pasta

Directions:

  1. Heat oil in a large soup pot, add vegetables, season with salt & pepper, and saute until soft. Add in chicken broth, marinara sauce, Italian seasoning and red chili pepper flakes and bring to a boil. When boiling, add in meatballs and spaghetti. Simmer until pasta is cooked. Ladle into bowls and top with parmesan cheese, if desired.

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This was slurptastic! Gino’s is a little spicy, so the soup had a nice kick, and the mini meatballs and petite spaghetti noodles just made it fun. I kind of felt like a giant, or something?

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Since the carrots and zucchini were shredded, and were the same size as the noodles, I felt like I was getting to eat triple the amount of pasta too. It was awesome. Definitely make this!!!

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~~~~~

What’s your can’t-live-without kitchen tool/appliance/gadget?

Mine is definitely my food processor. Even before I got the big one, my 4-cup mini was my go-to appliance in the kitchen. It’s great for chopping veggies, mixing batters, making ice cream, and ton of other things.

Here are my other must-have kitchen items!

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