Name: Spaghetti and Meatball Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 carrot, peeled and chopped into a small dice; 1 medium yellow skinned onion, chopped; 2 small ribs celery ,chopped; 3 cloves garlic, chopped; 3 cups tomato sauce or 1 (14-ounce) can plus 1 (8-ounce) can; 3 cups chicken stock, available in a box on the soup aisle; 1 pound ground beef, pork and veal mix (meatloaf mix); 1/2 cup grated cheese, Parmigiano or Romano, plus more to pass at table; 1/2 cup Italian bread crumbs; 1 large egg, beaten; 1/2 pound favorite small pasta, such as orzo, small shell, or elbow macaroni

Ingredients

Units Scale

2 tablespoons vegetable oil
2 cups chopped yellow onion
1 1/2 cups chopped celery
1 1/2 cups sliced carrots
2 teaspoons seasoning salt
2 teaspoons minced garlic
2 quarts low-sodium chicken broth
2 cups water
1/4 teaspoon ground black pepper
1 bay leaf
1 cup alphabet pasta *

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Instructions

Heat the oil in a large, heavy pot over medium-high heat. Add the onion, celery, carrots, and seasoning salt, and cook, stirring, over medium-high heat until the vegetables are soft, about 5 minutes.
Add the garlic and cook, stirring, for 1 minute. Add the chicken stock, water, pepper, and bay leaf. Stir well and bring to a boil.
Reduce the heat to medium-low and simmer, uncovered, for 35 minutes.
Add the alphabet pasta and stir well. Simmer until the pasta is cooked through, about 10 minutes.
Using oven mitts or potholders, remove the pot from the heat. Ladle the soup into bowls and serve.

Notes

*You can use any small pasta shape for this soup – try orzo and stars, too!

Prep Time: 10 minutes
Cook Time: 55 minutes