Bow Tie & Mini Meatball Soup

Bow Tie & Mini Meatball Soup

soup:

8 oz farfalle or bowtie pasta

3 tbls EVOO (extra virgin olive oil)

4 cloves garlic, minced

1 onion, diced

2 28 oz cans crushed tomatoes

4 cups chicken broth

1/3 cup red cooking wine (optional)

1 teaspoon dried basil

1 teaspoon dried oregano

pinch of sugar

salt & pepper to taste

garnish:

parmesan & fresh basil

meatballs:

1 pound hamburger

1 pound Italian sausage

2 beaten eggs

1/4 c dried onion flakes

3/4 c Italian bread crumbs

1/2 c milk

1/2 c parmesan cheese

more basil & oregano

If you're an Italian lover or crave tomato soup, you're sure to enjoy this yummy bowl!  It's one of those dishes that pleases young & old alike.  Best of all, it's fun to make and, although you do have to get your hands into it, not complicated a bit!  

First off, let's get the soup simmering & then we'll tackle the meatballs!  In a big pot, cook the pasta to al dente.  Drain & set aside. (I like to add the pasta just before serving time, so it doesn't puff up & take over the pot)  Now, heat the EVOO over med-high & add in the onion & garlic. (You are now smelling my favorite kitchen smell... mmmm)  Saute for about 3-4 minutes, then add in the cooking wine for another 2 minutes.  Now, in goes all the remaining ingredients except the pasta. Bring it to a low boil, then it's time to let it simmer on low & do it's thing.

Now for the meatballs.  Simply whip the 2 eggs first and then add in all the ingredients for you meatballs.  Ok ladies, you just have to get your hands in there! Mix it all up and it should be fairly wet, this will allow your meatballs to be nice & moist.  This is one of the few times I like to substitute dried onion for real, but it works for the meatballs!  Gently roll the meatballs into your preferred size.  You can roll them any size you like, but I chose bite size  balls and they were a lot of fun (about 3/4 inch in diameter).  Here's the key... we aren't baking them in the oven! After rolling the meat, softly drop them into the soup to cook!

After adding all the meatballs to the soup, bring the temperature back up to med-high until you have a low boil.  Then, return to a simmer for 25-30 minutes.  The soup is ready when the meatballs are cooked through.  When you are ready to serve, add in the pasta & garnish with fresh torn basil & parmesan.

Here's a great tip.  I took the leftovers on the following day & made meatball subs! Yum! Hoagies with meatballs & mozzarella... then place them under the broiler to melt the cheese. My stomach is grumbling as I type!