This one-pot wonder is a deliciously satisfying twist on family-favourite spaghetti and meatballs. A healthy way to spoon up pure comfort food, the meatballs can also be made with grass-fed ground beef. Serve with a side salad for a complete meal.
Wee hands are perfect for rolling the meatballs.
The soup will likely thicken as it cools and become more akin to spaghetti and meatballs. So if you have some left over and want to turn it into soup once again, stir in extra broth or a combo of broth and more tomatoes to loosen it up.
In large saucepan, heat 2 tsp (10 mL) oil over medium. Add mushrooms, onion, and a couple pinches of salt to pan, and heat until softened, about 6 minutes. In large bowl, place mushrooms and onions and cool slightly. Add ground meat, bread crumbs, cumin, chili powder, salt, and black pepper; mix together gently. Form into golf-ball-sized meatballs.
Add 1 tsp (5 mL) oil to pan. In batches, so as not to crowd the pan, add meatballs to pan and heat over medium until browned all over and firmed up. Add more oil to pan as needed. The meat does not need to be cooked all the way through. Remove meatballs from heat and set aside. Scrape any burnt pieces out of pan.
Add 1 tsp (5 mL) oil to pan. Place carrots in pan and heat over medium until beginning to soften, about 5 minutes. Add bell pepper and garlic to pan; heat for 1 minute. Stir in tomato paste and Italian seasoning; heat for 1 minute. Place tomatoes, broth, and 1 cup (250 mL) water in pan; bring to a boil, reduce heat to medium-low, cover, and simmer for 15 minutes. Stir in spaghetti and red wine vinegar. Bring to a simmer and gently place meatballs in pan. Simmer until pasta is tender, about 10 minutes. If needed, add more liquid to pan.
Ladle soup into bowls and serve with Parmesan if desired, basil, and freshly cracked pepper.
This recipe is part of the Yum Yum, Gimme Some! collection.
Licorice-flavoured fennel, tart apple, and a hint of pleasant bitterness from radicchio combines with a touch of sweet dressing for a refreshingly delicious salad. Fennel contains a number of vitamins and minerals known to be involved in digestion, including vitamin C, manganese, and niacin which helps transform the food you eat into energy. Apple adds sweet crunch and all-important fibre. Know your fennel The fennel bulb we buy at the market is a cultivar variety known as Florence fennel. Fennel seeds, which are sometimes eaten after a meal to ease digestion, and which are also used for cooking, come from the common fennel, which grows wild in southern Europe, Australia, and parts of the US.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.