I’ve been sitting on this recipe for a month! I’ve been so distracted with house stuff that the idea of writing a recipe post seemed so small and insignificant in comparison. Well now that I’m over that, I’m sharing, darn it! This was so easy to make and so tasty. I’m a soup fiend, as it is, and any dish that can be remade swimming in broth, I’m a fan of. Besides, it’s way easier to dip your garlic bread in, yeah!
Yes yes yes, I know it’s not spaghetti! The reason is, spaghetti noodles will just fall apart in a soup, you really a thick sturdy noodle. Especially if you’re into leftovers like I am. I probably should have just named this pasta and meatballs. But spaghetti and meatballs sounds so much better! Picking the right pasta for a soup is critical! I really like cellentani. It’s big and thick so it maintains it’s form even after a day or two. There is nothing more depressing than dissolved pasta in soup! Yuck!
Now when it comes to meatballs you can make your own or use the frozen store bought ones. I’ve tried both ways and they both come out great! It just depends on how much time and energy you have to work with. On a week night, you know I’m going for the easy frozen ones too.
Hooray for meatballs in soup! You are going to love this recipe!!
If you are in to making your own meatballs, check out this recipe:
- 4 cups chicken broth
- 2 15 oz cans diced tomato
- 1 15 oz can tomato sauce
- 2 cups water
- 3 tbsp tomato paste
- 1 small onion diced
- 1 cup chopped spinach
- 3 garlic cloves minced
- 3 tbsp balsamic vinegar
- 1 tbsp italian herbs
- 1/2 tsp pepper
- 4 cups frozen meatballs or make your own, see link above.
- 3 cups prepared cellantani
- Boil pasta to al dente.
- Mix all ingredients except meatballs and pasta into a large stock pot.
- Simmer for 30 minutes
- Add meatballs and pasta and simmer for another 30 minutes.
- Serve immediately