Spaghetti and Meatball Soup

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Ingredients

1 tablespoon olive oil
1 small onion, thinly sliced (about 1 cup)
1 tablespoon finely minced garlic
3 tablespoons tomato paste
6 cups fresh diced tomatoes, with juices, or 2 (28 ounce) cans diced or crushed tomatoes, with juice
4 to 5 cups chicken stock
2 tablespoons chopped fresh basil
2 teaspoons dried oregano
Salt
2 ounces (uncooked) whole wheat thin spaghetti, broken into short 2-inch pieces (about 1 cup)
12 ounces uncooked chicken or pork sausage (or cooked sausage)
Freshly ground black pepper
Grated parmesan cheese, as garnish (optional)

Most kids love spaghetti and meatballs, and this soup version is a perennial favorite. A wide-mouth Thermos makes this meal a terrific addition to your child’s lunch box on a cold day.

Submitted by:
Earthbound Farm Since it began in a small backyard garden over 25 years ago, Earthbound Farm has been committed to bringing the benefits of healthy, delicious organic food to as many people as possible and serving as a catalyst for positive change.

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Make It

Place a large saucepan over medium heat and add the olive oil. Heat over medium heat until hot, then add the onion. Cook, stirring frequently, until the onions soften, about 5 minutes. Add the garlic and cook, stirring constantly, for one minute or until fragrant. Add the tomato paste and continue cooking, stirring occasionally, for 2 minutes.

Add the tomatoes, 4 cups of the chicken stock, basil, oregano, and 1 teaspoon of salt to the onion mixture. Raise the heat to high and bring to the start of a boil. Reduce the heat to medium-low and simmer the mixture until the tomatoes are very soft, 25 to 30 minutes.

Let the soup cool slightly, then purée with an immersion (stick) blender, or in batches in a blender or food processor. Return the soup to the saucepan.

Meanwhile, bring 2 to 3 quarts of water to a boil over high heat. Add 1 tablespoons of salt and the spaghetti, stirring to separate the noodles. Cook according to package instructions, or until just tender, 5 to 7 minutes. Drain.

Remove the sausage casings (if any) and roll the meat into small balls, about 3/4 inch in diameter. (If you’re using cooked sausage, cut each into bite-sized chunks or slices.)

Add the meatballs to the soup and place the saucepan over medium heat. If the meatballs are not cooked, poach them in the soup until they’re cooked through, simmering for 8 to 10 minutes. If the meatballs are already cooked, simmer them in the soup until heated through.

Just before serving, add the cooked spaghetti to the soup and simmer for 1 to 2 minutes, until heated through.

Ladle the soup into bowls and garnish each serving with a sprinkle of parmesan, if you like.

Clean It

Save time (and resources) by using up leftovers with this recipe, including spaghetti, sausages, or your favorite meatballs (unsauced, of course) — just toss them into the soup and simmer until heated through. Delicious!

Green It

Choosing chicken instead of beef for your sausage or meatballs makes a difference to the environment. It’s estimated that on an equal weight basis, beef production produces 10-20 times more greenhouse gas emissions than poultry production.