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.
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.