This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"To lengthen thy life, lessen thy meals." -Benjamin Franklin
This soup has all the terrific flavors of a great plate of spaghetti in a single bowl of warm, creamy soup. The combination of the rich tomato soup with the olive infused meatballs make for rich, umami flavors
The recipe calls for dried herbs, but this one is even better using fresh herbs, especially fresh oregano and fresh sage in the meatballs.
You can use elbow shaped pasta or shells, but fusilli or penne will do just fine.
Servings: 4 | Serving size: about 2 cups
Cooking Time: 90 Minutes
This recipe can easily be multiplied and makes great leftovers.
Place 1 teaspoon olive oil in a medium sauce pan over medium heat.
Add the onion and celery and cook for about 7 to 8 minutes. Stir frequently.
Add the tomatoes, beans (with liquid), water, marjoram, oregano, basil, salt, and pepper.
Bring the soup to a simmer and reduce the heat to a slow simmer. Cook for about 45 minutes. Stir occasionally.
Remove the soup from the heat, stir, and let cool for about 5 minutes.
Use an immersion blender and puree until smooth.
While the soup is simmering, place a large skillet in the oven and preheat to 325°F.
Place the oregano, sage, paprika, fennel, garlic, pepper, ground beef, and olives in a mixing bowl.
Blend together well and then roll into 20 small meat balls.
Place the olive oil in the skillet and swirl. Add the meatballs and return the pan to the oven.
Roast for about 15 minutes. Toss about every 4 minutes.
Remove and let cool.
While the meatballs are in the oven, place the water in a large sauce pan over high heat.
When the water boils, add the pasta and cook, stirring occasionally, for about 12-15 minutes (or until done). Drain and add to the tomato soup (after the soup is pureed).
Add the meatballs to the completed soup. Stir gently and serve.
Serving size: about 2 cups
|Calories 504||Calories from Fat 72|
|% Daily Value|
|Total Fat 8g||10%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 74g||27%|
|Dietary Fiber 15g||53%|
|Vitamin K 34mcg|