Spaghetti and Meatball Soup | Italian Wedding Soup | Cooking for Two

Now that the kids have grown and flown, it's just the hubby and I home for dinner. A nice bowl of homemade Italian Wedding soup , along with some homemade bread is just the answer for dinner.

Italian Wedding Soup

There are many recipes I make with spaghetti, that thin Italian pasta. Spaghetti doesn't always have to be covered with red sauce, or as some say, gravy. I make my mother-in-law's favorite Irish Spaghetti Casserole, made from ham and spaghetti and an easy and quick weeknight supper. It also happens to be my oldest daughter's requested favorite birthday meal! For real!

Try this easy version of little meatball soup for lunch or dinner some night with homemade bread.  This soup can also be made Mediterranean Diet friendly.

If you enjoy your pasta with authentic Homemade Spaghetti Sauce (also known as Red Gravy) here in the Northeast, check out my favorite recipe.  It can also be used on Homemade Pizza.

Easy kitchen clean up with my Handmade crochet Reusable Handmade Dish Cloths from my Moomettes Crochet shop!

Spaghetti and Meatball Italian Soup

1/2 lb. Hamburg (ground beef or ground turkey)
1 c. Bread Crumbs (Whole Wheat if following Mediterranean Diet WOE)
1 Carrot, grated
1 Onion, chopped
1 Egg
salt, pepper (to taste)

Chicken Broth 
Orzo (Whole Wheat Pasta can be used)

*Meatballs:*

Combine hamburg (or ground turkey or ground chicken), bread crumbs, onions, carrot, egg, salt and pepper.  Roll into small, mini meatballs.

*Broth:*
Simmer the chicken broth with meatballs, tomatoes and spices until the meatballs are cooked.  Add zucchini, cook 15 minutes.  If you have homemade broth, that's even better. Then add pasta of your choice, cook 5 minutes more.

Like my Recipes?  Buy me a Bag of Flour

© Frugal New England Kitchen 

Adapted from: Never Enough Thyme

Authentic Spaghetti Sauce Recipe | Tomato Sauce | Red Gravy

In New England we love our homemade Spaghetti Sauce! Everyone has a favorite family recipe for Pasta Sauce, and this is a great one that freezes well.

Here's what to do with all of those fresh tomatoes from your garden - or those you picked up from your local farm stand! Make the Best Homemade Spaghetti Sauce (also called Italian Gravy)

In Connecticut we call is Spaghetti Sauce, Sunday Sauce, or Pasta Sauce.  However, in Rhode Island (and New Jersey, I guess) it's called Red Gravy or Sunday Gravy.

Pasta Sauce Recipe

At the office we would often have pot-luck lunches.  A co-worker who is Italian would always bring in terrific pasta dishes.  She eagerly shared her homemade spaghetti sauce recipe with us.

This sauce or red gravy freezes well, makes and makes a good size batch.  The key to making this delicious sauce, and  achieving the proper consistence (to me) is using the brand of tomatoes that she recommended. The meat is an absolute must to give this pasta sauce its flavor.

Use this delicious pasta sauce to make pizza, and check out my homemade Breadmaker Pizza Dough recipe!

Easy clean up in the kitchen with Handmade Cotton Dish Cloths from Moomettes Crochet Shop

Italian Spaghetti Sauce Recipe - Italian Gravy 

Ingredients:

1 can Tuttoroso Crushed Tomatoes (or desired amount of your own fresh crushed tomatoes)
1 28 oz. can Tuttoroso Puree
2  small cans Contadina Italian-Style Paste (this works the best)
2  country pork spare ribs (boneless) or pork chops (boneless)
1/2 lb. sweet sausage, cut in 1/3ds
1/2 lb. hot sausage, cut in 1/3ds
 EVOO Olive Oil
 3/4 lb. ground chuck (not sirloin, it's too lean)
 1 onion, chopped
 3 -4 cloves garlic, chopped
 oregano
 basil
 parsley
 1 bay leaf
 cooking wine (about 1/3 cup)
  salt
  pepper
  sugar (optional)

  Preparation:

               1.  Add olive oil to bottom of big stock pot.  Add
               chopped garlic to soak.  Don't turn on pan yet.
               Chop onion, turn on stove, and add to garlic and
               olive oil.  Cook slowly till onions are soft.  Don't
               burn.  Remove onion and garlic and set aside.
             
               2.  Add pork and sausage, cook until brown.  Don't
               remove drippings.  Don't overcook.  Add ground
               meat and cook until brown.  Now, remove sausage
               and pork, set aside.  Leave all the drippings in!
             
               3.  Turn up heat a bit, and add the onion/garlic
               mixture and tomato paste into the ground meat
               mixture and more oil if needed.  Stir 2 minutes,
               making a roux.
             
               4.  Add crushed tomatoes, and puree.  Add 1 can of
               water.  At the most, if more water is needed, add
               from the tomato paste can.  Put the sausage and
               pork back in.
             
               5.  Add spices.  Stir.  Bring to boil.  Reduce heat,
               and simmer uncovered about 2 hours.  Adjust
               seasonings as needed.  May need more sugar.

Like my Recipes?  Buy me a Bag of Flour

© Frugal New England Kitchen