Spaghetti and Meatball Soup
Source of Recipe
Luvs My Pups
List of Ingredients
Spaghetti and Meatball Soup
1 lb (454 g) lean ground beef
1 onion, chopped
6 cloves garlic, minced
2 stalks celery, chopped
2 carrots, chopped
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) hot pepper sauce
1 can (28oz/796 mL) diced tomatoes
2-1/2 cups (625 mL) beef stock
1/3 cup (75 mL) tomato paste
2 tsp (10 mL) wine vinegar
1/2 tsp (2 mL) granulated sugar
1 cup (250 mL) broken-up spaghetti or small pasta
1/4 cup (60 mL) Parmesan cheese, grated
Recipe
In large Dutch oven, cook beef over medium-high heat, breaking up with spoon, until no longer pink, about 8 minutes.
Drain off fat.
Add onion, garlic, celery, carrots, oregano, salt, pepper and hot pepper sauce; cook, stirring occasionally, until onion is softened, 5 minutes.
Add tomatoes, beef stock, tomato paste, vinegar, sugar and 1 cup (250 mL) water; bring to boil.
Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
Add pasta and remove from heat; let stand until tender but firm, about 7 minutes.
Ladle into bowls; sprinkle with Parmesan cheese.
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