spaghetti and meatball soup with roasted canned tomatoes

Ingredients

• FOR THE SOUP
• 2 28 ounce cans whole tomatoes (san marzano preferred)
• 2 teaspoons olive oil
• 1/2 large red onion
• 4 garlic cloves, minced or grated
• 1 tablespoon dried oregano (or 1/2 tablespoon fresh, minced)
• 1/2 tablespoon red chili flakes (or less, if you can't stand the heat)
• 1/2 tablespoon fennel seeds
• 1 teaspoon pepper
• 1 28 ounce can crushed tomatoes
• 7 cups chicken brother (or other broth, or water - in a pinch)
• 2 large sprigs fresh basil, leaves removed & finel slices
• salt, to taste
• FOR THE MEATBALLS (and to complete the soup)
• 2 pounds lean ground pork (or beef, chicken, etc - but i find the pork most moist)
• 2 large eggs
• 1 teaspoon salt
• 1 tablespoon fresh thyme, finely minced
• 1 teaspoon pepper
• 4 garlic cloves, finely minced or grated
• 1/4 large red onion, finely minced or grated
• 1 teaspoon red chilli flakes
• 2 tablespoons olive oil (to be used in pan)
• Cooked Spaghetti (For Serving)
• Grated Good Parmesan

Personal Tags 

Save Tag

Recipe Notes 

Save Notes