Good Food Michigan: Pasta Soup with Little Meatballs Recipe

The trick to making?meatballs is to combine the ingredients with a fork and use wet?hands to form the balls. I like meatballs poached in sauce which is lucky because I can forgo the?pre-browing.? Well-seasoned meatballs such as these,?season the sauce as they poach.???For a taste that kids love, add a splash of cream or milk to the sauce, and for extra?nutrition, add?thawed frozen peas. Easily turned into a spaghetti and meatball dish by swapping the noodles out and draining them well before covering with sauce and meatballs. This is a cherished family recipe and therefore authentically Sicilian.

Serves 4

Ingredients

30 ounces of canned whole San Marzano tomatoes
4 ounces of ditalini pasta or elbow macaroni
1 pound of ground beef or bulk Italian sausage or a combination of the two
1 large egg, beaten
2 tablespoons of chopped fresh parsley
? teaspoon of salt
? teaspoon of pepper
? teaspoon of garlic powder
? cup of dry breadcrumbs
? cup of grated Parmesan cheese, plus additional for garnish

Instructions

1. Place the tomatoes in a large cooking pot. Crush by hand or otherwise break down with an immersion blender or potato masher.??Cover and place over medium heat and bring to a low boil before adding the meatballs.
2. Bring another pot of water to the boil for the pasta and cook al dente as directed on the package.? Do not drain..
3. Combine the remaining ingredients to form balls, about the size of a large marble. Gently drop into the?tomato pot.??Cover and simmer for 20 to 30 minutes, stirring gently half way through to rotate the meatballs.
4.??Place a ladle of the pasta into a soup bowl. Add a ladle of the sauce with some of the meatballs.? Stir.? Add more of the pasta cooking water as needed for a soup-like consistency.
5. Garnish with grated cheese.

Source: http://goodfoodmichigan.blogspot.com/2013/04/pasta-soup-with-little-meatballs-recipe.html

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