- 1/2tablespoon olive oil
- 1 carrot
- 1 small onion
- 3 cloves garlic
- 2cup tomato sauce
- 4cup reduced-sodium chicken stock or veggie stock
- 1pound ground buffalo or ground beef
- 1/2cup grated Parmesan or Romano cheese
- 1/4cup bread crumbs
- 1 large egg
- 1/2pound dry spaghetti noodles
- 4cup fresh spinach
I like that this as a one pot meal, but you could cook the greens separately as a side dish, and add fresh basil in at the end for a more Italian flavor.
Eat seasonally! Try other greens in this dish such as kale or collards during the cooler months and watercress, arugula, or mustard greens during the spring. If using the heartier greens (like kale, mustards, collards), you will want to add them in with the tomato sauce and the stock.
Ground buffalo is a wonderful substitute for ground beef, as it is typically free-range, hormone- and antibiotic-free. I usually toggle back and forth between buffalo and grass-fed beef in my ground meat recipes. But if you prefer ground beef or even ground turkey, feel free to use whatever your family prefers.
I have made this dish with buckwheat soba noodles rather than spaghetti with delicious results. And for those that are wheat sensitive, you could use brown rice, spelt, kamut or quinoa pasta.
If you are not watching your bread carbs, you could add a good quality loaf of bread to this meal; it is delish for dunking in the soupy broth.
Want it no carb? Why not “spinach and meatball soup”? Just eliminate the spaghetti for low carb impact. Need it vegetarian? Try white beans for protein instead of the meatballs.