Ingredients: 28 Ounce(wt)s tomatoes, crushed 1 Tablespoon worcestershire sauce 0.25 Cup parsley, flat-leaf finely chopped 1 to taste salt and pepper 0.75 Pound pasta, spaghettini broken into thirds
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Directions:
Heat a soup pot over medium-high heat. Add the oil, garlic, bay leaf, onion and carrots and sauté 5 minutes or until softened. Season with a little salt and pepper then add the tomato sauce, crushed tomatoes and chicken stock. Cover pot and bring to a boil.
Place the beef in a bowl and add the Worcestershire sauce, parsley, egg, bread crumbs, cheese, salt and pepper. After thoroughly combining everything with your hands, roll the mixture into balls the size of a large walnut and drop into the soup pot. Once all of the meatballs have been added, wash up and stir the broken spaghetti into the pot. Cook 7 minutes more. Season stoup with salt and pepper to your taste and serve. Pass grated cheese at the table for topping. |