This was a Pinterest idea that Sabrina came across for Lasagna Soup. She played on that and decided to stuff meatballs with mozzarella and BLAMO!! A delicious, tomato-y broth with friggin' AMAZINGLY tender meatballs, oozing with creamy cheese... and fun, slurpy spaghetti noodles to boot!!
For the meatballs:
- 1 lb. ground beef
- 1 lb. chicken parmesan italian sausage
- 1 ex. large egg
- 1 1/2 tsp. worcestershire sauce
- 1 Tbs. aleppo pepper
- 1/2 cup breadcrumbs
- 1/3 cup chopped parsley
- salt & pepper
- Pearl sized mozzarella balls
In a large bowl, mix together all the ingredients, from the ground beef through the parsley. Season with kosher salt and pepper. Take two tablespoons of the meat mixture and form a loose ball. Press one of the mozzarella balls halfway into the meatball and re-form the meat around the mozzarella. Repeat the process until you've used all the meat. Put all the meatballs on a baking sheet and place in the fridge, loosely covered, for about 20 minutes.
For the soup:
- 3 Tbs. EVOO
- 2 carrots, diced
- 2 celery stalks, diced
- 1 large yellow onion, diced
- 4 medium cloves of garlic, minced
- salt and pepper
- 1 Tbs. dried oregano
- 1 Tbs. italian seasoning
- 1 tsp. aleppo pepper, or 1/2 tsp red chili flakes
- 2 Tbs. tomato paste
- 2 cups red wine
- 1 (28 oz.) can of diced tomatoes, include juices
- 4 cups chicken broth
- boquet garni (use whatever herbs you have on hand, we used parsley, 2 bay leaves & thyme)
- spaghetti (broken in half) or other pasta of your choice
- Parmesan cheese, grated
- Basil, chopped
Putting the soup together
Preheat a large pot over medium heat, and add 2 tablespoons of olive oil and sear the meatballs. Don't crowd the pan, make sure you get them nice and brown! Reserve meatballs and keep warm.
Add another tablespoon of olive oil to the pan and toss in the carrots, celery, onions and garlic and cook until onions are translucent, about 5 minutes. Mix in the oregano, allepo pepper, italian seasoning and tomato paste, and let simmer for 2 minutes, stirring well.
Deglaze with the red wine, and let cook for about 3 minutes, then add the diced tomatoes and simmer for 5 mintues. Add the chicken stock, and blend slightly with a hand mixer. Next add the bouquet garni and the reserved meatballs, and simmer for 30 mintues.
Meanwhile, cook pasta according to directions, drain and reserve. Skim any excess fat from the soup and remove bouquet garni. Serve the pasta in bowls, and ladle soup over the pasta. Position meatballs over noodles and top with grated parmesan and garnish with fresh basil.
Serve with a nice salad and/or garlic bread, and ENJOY.