Soup for you!
Do you love soup like I love soup? Whether for lunch or dinner, soup is one of those hearty and filling meals that you can feel good about eating. Personally, I like the anticipation of making the soup. Sort of like that holiday meal you wait all day to enjoy. And the process. I love the process!
Setting out all the ingredients.
Peeling, slicing, chopping.
A little bit of this.
A pinch of that.
Is it ready yet?
Wait some more.
Ladle into a bowl.
Where’s my spoon?
With over a two feet of snow outside at last count and maybe some more on the way, today’s the kind of day that was meant for soup. You know, something filling and substantial to keep you warm and going strong. But on days like this, you might not have the time or desire to make something from scratch.
A while back I had this idea of making a soup out of pasta sauce. Not just any soup but a spaghetti and meatball soup! I figured all the work would already be done for me so why not. I started with my favorite pasta sauce, Colavita Italian Garden Tomato Sauce, and after a few tweaks, guess what? It worked! And, it was delicious. It tasted like I had slaved all day long making it from scratch but it literally took about 30 minutes total.
Easy? Oh yes!
Kid-Friendly? Of course.
Should you make it? What the heck are you waiting for?
Give it a try and let me know what you think!
- 1 large egg
- 1 garlic clove, minced
- ½ teaspoon course salt
- ¼ teaspoon freshly ground black pepper
- 8-ounces ground chicken
- ½ cup breadcrumbs
- ¼ cup finely grated Parmesan cheese, plus additional for serving
- 3 tablespoons Colavita Extra Virgin Olive Oil, divided use
- 1 (26-ounce) jar Colavita Italian Garden Tomato Sauce
- 4 cups (32-ounces) Rachel Ray Low Sodium All-Natural Chicken Stock
- 4-ounces Colavita Spaghetti, broken into 2-inch pieces
- chopped fresh basil leaves, for garnish
- crusty Italian bread, for serving
- In a medium bowl, whisk together egg, garlic, salt, and pepper. Add chicken, breadcrumbs, cheese, and 1 tablespoon olive oil and mix by hand to combine. Form into 30 small meatballs, each about ½-inch in diameter.
- Heat remaining 2 tablespoons olive oil in a nonstick sauté pan over medium heat. Cook meatballs, turning as necessary to lightly brown on all sides, about 3 minutes (they will finish cooking in soup). Transfer to a plate; set aside.
- In a large pot, combine tomato sauce and stock. Bring to a boil over medium-high heat. Add the meatballs and pasta and cook until the meatballs are cooked through and the pasta is al dente, about 8-11 minutes.
- Ladle soup into bowls, garnish with basil and Parmesan, and serve with crusty bread.
The post Spaghetti and Meatball Soup is sponsored by Colavita. I have been using Colavita’s quality products for many years and this trusted family brand is a perfect fit for my garden to table creations. For more information, please visit Colavita.com.