Spaghetti and Meatball Soup

Ingredients

FOR THE MEATBALLS:

1 pound ground beef

1 small onion, finely diced

4 cloves garlic, grated

1 egg, lightly beaten

1/2 cup breadcrumbs (gluten-free for gluten-free)

1/4 cup parmigiano reggiano (parmesan), grated

1 tablespoon Italian seasoning blend (or oregano)

2 tablespoons parsley, chopped (and/or basil) (optional)

salt and pepper to taste

FOR THE SOUP:

1 tablespoon olive oil

1 onion, diced

2 carrots, peeled and diced

2 stalks celery, diced

3 cloves garlic, chopped

1 pinch red pepper flakes (optional)

4 cups beef broth

1 (28 ounce) can diced tomatoes

2 tablespoons tomato paste

1 teaspoon Italian seasoning blend (or oregano)

8 ounces spaghetti pasta (gluten-free for gluten-free)

salt and pepper to taste

1/2 cup parmigiano reggiano (parmesan cheese), grated

2 tablespoons parsley, chopped

Directions

FOR THE MEATBALLS:

Mix everything, form into 1-2 tablespoon balls and either pan fry in oil over medium-heat until browned on all sides, about 2-4 minutes per side OR roast in a preheated 350F/180C oven until lightly golden brown, about 20-25 minutes.

FOR THE SOUP:

Meanwhile, heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 5-10 minutes.
Add the garlic and red pepper flakes ad cook until fragrant, about a minute.
Add the broth, tomatoes, tomato paste, Italian seasoning, meatballs and spaghetti, bring to a boil, reduce the heat and simmer until the pasta is cooked, about 10 minutes.
Season with salt and pepper to taste, mix in the cheese and parsley and enjoy!

Option: Add 1 teaspoon fennel seeds, toasted and ground to the meatballs and/or the soup!

Option: Add 1 diced sweet bell pepper.

Option: Add 1 tablespoon balsamic vinegar.

Option: Add 1 tablespoon fish sauce!

Option: Top with shredded mozzarella and broil until melted!!!