Spaghetti and Meatball Soup

Spaghetti and Meatball Soup

Spaghetti and Meatball Soup
A great three-season meal (a bit too hot for summer, especially for our Florida summers!), this one-pot dish will become a family favorite. It comes together quickly, has a great balance of carbs, protein, and fat to nourish your body and satisfy your appetite. Slurping required!
    Servings
    4people
    Cook Time
    25-30minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    25-30minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 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
    Instructions
    1. Heat oil over medium heat in a medium-size soup pot. Add carrots, onion and garlic, sauté for 5 minutes. Add tomato sauce and stock; cover, turn up heat to high and bring to a boil. Reduce heat to a slow boil.
    2. While soup comes to a boil, make meatballs by mixing the ground buffalo with the cheese, bread crumbs and egg. Roll into 1” meatballs. Place meatballs in soup. Return to a boil and add spaghetti, stirring to reduce sticking.
    3. Reduce heat to simmer and cook soup another 10 minutes until pasta is tender and meatballs have cooked through. During the last 3-4 minutes, add in the spinach. Remove from stove and serve with grated cheese.
    Recipe Notes

    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.

    Leave a Reply