"Tomato soup meets spaghetti and meatballs in this one-pot, 30-minute crowd-pleaser. Spaghetti and meatball soup is almost kind of like a more fun SpaghettiOs. It is very slurpable and very messy. Make some chicken or turkey meatballs with garlic and Parmesan and an egg. And you actually don't brown the meatballs, because we want them really juicy here. You just cook them directly in the soup, which is garlic, chile flakes, chicken broth, water and marinara sauce."
"You just cook them directly in the soup, which is garlic, chile flakes, chicken broth, water and marinara sauce. As the meatballs cook, they give off their chicken juices to the soup. The pasta also cooks directly in the soup so that it gives off its starches into the broth and kind of adds creaminess. Top it with some more Parmesan and slurp it up."
Tomato soup combines with spaghetti and meatballs in a one-pot recipe that finishes in about 30 minutes. Chicken or turkey meatballs are mixed with garlic, Parmesan and an egg and are cooked directly in the broth without browning to keep them juicy. The broth contains garlic, chile flakes, chicken broth, water and marinara sauce. As meatballs cook they release chicken juices into the soup while the pasta cooks in the same pot and releases starches that add creaminess. The soup is finished with additional Parmesan and served hot for a slurpable, comforting meal.
Read at www.nytimes.com
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