Spaghetti and Meatball Soup
By America's Test KitchenPublished on October 6, 2011
Yield
Serves 6
Ingredients
1 tablespoon olive oil 1 red onion, chopped coarse1 carrot, peeled and chopped coarse3 cloves garlic, minced5 cups low-sodium chicken broth 2 (28-ounce) cans diced tomatoes ½ pound ground chicken ⅓ cup pesto, plus extra for serving⅓ cup plain bread crumbs Salt and pepper 2 cups ditalini pasta Grated Parmesan cheese
Before You Begin
Use any small, bite-sized pasta in this recipe.
Instructions
- Heat oil in Dutch oven over medium heat until shimmering. Add onion and carrot and cook until onion is soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in broth and tomatoes. Bring to boil, reduce heat, cover, and simmer until carrot softens, 15 to 20 minutes.
- Meanwhile, mix chicken, pesto, bread crumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in large bowl. Use heaping teaspoon to form mixture into forty 3/4-inch meatballs.
- Strain soup into large bowl and rinse out pot. Transfer solids in strainer to blender with 1 cup strained liquid and puree until smooth. Return pureed mixture and remaining strained liquid to pot and heat until simmering. Season with salt and pepper.
- Add pasta and meatballs and simmer until pasta is al dente and meatballs are cooked through, 12 to 15 minutes. Ladle soup into bowls and serve with dollops of additional pesto and grated Parmesan.
Yield
Serves 6Ingredients
1 tablespoon olive oil
1 red onion, chopped coarse
1 carrot, peeled and chopped coarse
3 cloves garlic, minced
5 cups low-sodium chicken broth
2 (28-ounce) cans diced tomatoes
½ pound ground chicken
⅓ cup pesto, plus extra for serving
⅓ cup plain bread crumbs
Salt and pepper
2 cups ditalini pasta
Grated Parmesan cheese
Ingredients
1 tablespoon olive oil
1 red onion, chopped coarse
1 carrot, peeled and chopped coarse
3 cloves garlic, minced
5 cups low-sodium chicken broth
2 (28-ounce) cans diced tomatoes
½ pound ground chicken
⅓ cup pesto, plus extra for serving
⅓ cup plain bread crumbs
Salt and pepper
2 cups ditalini pasta
Grated Parmesan cheese
Ingredients
1 tablespoon olive oil
1 red onion, chopped coarse
1 carrot, peeled and chopped coarse
3 cloves garlic, minced
5 cups low-sodium chicken broth
2 (28-ounce) cans diced tomatoes
½ pound ground chicken
⅓ cup pesto, plus extra for serving
⅓ cup plain bread crumbs
Salt and pepper
2 cups ditalini pasta
Grated Parmesan cheese
Why This Recipe Works
For our Spaghetti and Meatball Soup recipe’s tomato base, we used canned chicken broth and canned diced tomatoes flavored with sautéed onion, carrot, and garlic. We preferred using chicken (flavored with pesto) in our meatballs instead of beef. The meat was far less fatty and didn’t make our Spaghetti and Meatball Soup greasy.
Before You Begin
Use any small, bite-sized pasta in this recipe.
Instructions
- Heat oil in Dutch oven over medium heat until shimmering. Add onion and carrot and cook until onion is soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in broth and tomatoes. Bring to boil, reduce heat, cover, and simmer until carrot softens, 15 to 20 minutes.
- Meanwhile, mix chicken, pesto, bread crumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in large bowl. Use heaping teaspoon to form mixture into forty 3/4-inch meatballs.
- Strain soup into large bowl and rinse out pot. Transfer solids in strainer to blender with 1 cup strained liquid and puree until smooth. Return pureed mixture and remaining strained liquid to pot and heat until simmering. Season with salt and pepper.
- Add pasta and meatballs and simmer until pasta is al dente and meatballs are cooked through, 12 to 15 minutes. Ladle soup into bowls and serve with dollops of additional pesto and grated Parmesan.
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