Spaghetti O’Soup
Who says food that is good for you can’t taste as good as packaged convenience foods? This is a dead ringer for a childhood favorite. Inspired by Iowa Girl Eats, I modified the recipe to make it work for our diet, and made my own meatballs to boot.
This comes together very quickly, and even more so if you double or triple the meatball recipe and store in freezer for future ease.
Spaghetti O’Soup:
4-6 servings
- 1 tbs bacon grease (or lard)
- 2 large carrots, shredded
- 1 medium Vidalia onion, diced
- 1 tsp garlic powder
- fine sea salt and freshly ground black pepper, to taste
- 6 cups chicken stock
- 1 jar spaghetti sauce (about 25 oz)
- 1/3 small can of tomato paste
- 1/4 c nutritional yeast
- 1 tsp oregano
- dash of thyme
- 2-3 tsp Worcestershire sauce
- 2 cups gluten-free spaghetti noodles (uncooked and broken into 4ths)
Meatballs:
- 1 lb ground beef
- few dashes Worcestershire sauce
- scant 1/4 c sweet rice flour
- 3/4 tsp fine sea salt
- few dashes fresh black pepper
- 1 large egg
- 1/2 tsp paprika (smoked, if you have it)
- pinch of oregano
Directions:
Prepare meatballs: With hands, combine ingredients well and form into marble-sized balls.
Shred the carrots and mince the onion; saute in bacon grease or lard until soft. Heat broth to a simmer and add spaghetti sauce, tomato paste, seasonings and sauteed veggies. Add meatballs and broken spaghetti noodles and continue simmering until meatballs are fully cooked and pasta is tender, stirring frequently. Remove from heat and stir in nutritional yeast just before serving. Salt and pepper to taste.
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