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Meatballs*:
1 lb. ground beef, turkey, sausage, etc., or a mix
2 T. tomato paste
1/2 C. finely chopped onion
1/2 tsp. oregano
1/4 C. chopped fresh parsley
1/2 C. dried bread crumbs
Salt and pepper
1/4 C. grated parmesan
* Or you can use your favorite meatballs.
Make meatballs. Form into 12 to 16 balls.
Soup:
3 T. oil
1/2 C. chopped onion
2 cloves garlic, chopped
1/4 C. sundried tomatoes, chopped
1 (28 oz.) can chopped tomatoes
4 C. beef stock
4 oz. spaghetti, broken into 4-inch pieces
1/4 C. fresh basil, cut in strips (or 1 T. dried)
Salt and pepper
1/2 C. grated Parmesan
Heat 2 tablespoons oil over medium-high heat; cook until brown.
Remove and set aside.
Add remaining 1 tablespoon oil to pot. Cook onion, garlic and
sundried tomatoes until soft, about 5 minutes. Add canned
tomatoes and stock. Bring to boil and reduce heat; simmer
5 minutes. Add meatballs and simmer gently for 15 minutes.
Add spaghetti and cook another 10 minutes. Stir in basil, salt
and pepper. Garnish with Parmesan.
Serves 6 to 8.
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