Soups and Stews
INGREDIENTS
For the meatballs:
1 lb. ground beef
1 egg
1/4 cup Parmesan cheese
1/2 cup bread crumbs
1/8 tsp. red pepper flakes
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. Italian seasoning
For the soup:
2 Tbsp. olive oil
2 Tbsp. unsalted butter
1 medium yellow onion, diced
3 cloves minced garlic
4 cups chicken broth
1 can (28 oz.) crushed tomatoes
1 Tbsp. granulated sugar dissolve in 1 1/2 cups hot water
2 Tbsp. fresh basil, chopped
1 tsp. Italian seasoning
1/2 tsp. salt
1 tsp. ground black pepper
2 bay leaves
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes
8 oz. shell pasta
1/3 cup Parmesan cheese
1 baguette, toasted and sliced
Shredded Italian blend cheese or mozzarella
DIRECTIONS
For the meatballs: combine all ingredients in a large bowl and gently mix together. Shape into 1 1/2-inch balls. Set aside.
For the soup: in a large stockpot, heat olive oil with butter over medium to medium-high heat.
Add onion and saute until translucent. Then add garlic and cook for 30 more seconds.
Add chicken broth, tomatoes, sugar water, basil, Italian seasoning, salt, pepper, bay leaves, oregano, red pepper flakes, and meatballs.
Stir gently and bring to a boil. Then reduce heat to simmer and cook for 30 minutes.
Add pasta and cook until pasta is al dente, about 10 minutes, stirring occasionally.
Remove bay leaves and add 1/3 cup Parmesan; stir. Cook over low heat until cheese melts and soup has thickened.
Place soup in oven safe bowls. Top with 1/4 cup Italian cheese. Broil until bubbly and melted.
Serve garnished with fresh basil and a slice of baguette.
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