Spaghetti and Meatball Soup

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Spaghetti and meatballs really have no peer, but sometimes it can be nice just to sit down with a warm bowl of soup. Perhaps that is the way to improve spaghetti and meatballs...turn it into a soup.
It's almost culinary blasphemy to improve on good old-fashioned spaghetti and meatballs, but it's worth giving it a try. As far as comfort foods go, spaghetti and meatballs really have no peer, but they don't always travel well. Plus, with winter doing its best to freeze the land, sometimes it can be nice just to sit down with a warm bowl of soup. Perhaps that is the way to improve spaghetti and meatballs...turn it into a soup.

Spaghetti and Meatball Soup

This recipe has a few steps since the meatballs should be made before the soup; however, the meatballs may be rolled, or even fried, the night before and dropped into the soup right before cooking.

Ingredients:

For the meatballs

  • 2 pounds ground hamburger
  • 1/2 cup bread crumbs or cracker crumbs
  • 2 eggs
  • 2 tablespoons dried oregano
  • 1 tablespoon black pepper
  • 4 to 6 tablespoons olive oil
For the soup
  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 2 carrots, sliced
  • 1 pinch red pepper flakes
  • 1 quart beef stock
  • 1, 28-ounce can diced tomatoes
  • 2 tablespoons dried oregano
  • 2 cups frozen cheese tortellinis

Directions:
  1. Mix the ingredients for the meatballs with your hands until well incorporated. Use a tablespoon to portion out the meat and roll with your hands into small balls.
  2. Put 2 tablespoons of olive oil in a skillet and heat on medium-high; arrange the meatballs in the skillet so that there is a little space in between each one and sauté them 3 to 4 minutes per side; repeat until all of the meatballs are cooked, replacing the olive oil as needed.
  3. To make the soup, put the olive oil in a soup pot over medium-high heat; let it get hot, then add the onion, garlic, and carrot; sauté the onions until they turn brown, about 8 minutes; add all of the rest of the ingredients except the tortellini.
  4. Bring the soup to a boil, then reduce the heat to medium and simmer to develop the flavor for as long as desired; however, about 10 minutes before you serve, bring the soup back to a boil and add the tortellini.
  5. Cook according to package directions and add the meatballs; cook another minute or two and serve.

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