Spaghetti & Meatball Soup

This is now the most requested dinner in my house.  Seriously, almost every night, "Are we having meatball soup tonight?"  I won't pretend like I don't love it as much as the kids.  I look forward to it too!  Plus it is loaded with veggies and the meatballs can be turkey to make it a little healthier.  I will warn that the spaghetti will absorb the sauce so if you like the soup to be thinner, lay off the tomato paste and cook the spaghetti separately and at the last moment.  I personally love it super thick and stew like, especially leftover the next day!

Note:  I made this exact recipe with 1lb of sweet Italian sausage cut into 1" peices and it was fantastic!

Makes 8 Servings

1-2 Tbsps Olive Oil
1 Medium Onion, diced
2 or 3 Carrots, peeled and sliced into coin sized bites
2 Stalks Celery, sliced
1 lb Mini Meatballs (raw, fresh or frozen)
10oz Pureed Squash
4 Cups Chicken Stock
1 28oz Can Crushed Tomatoes
2 Garlic Cloves, minced
1 6oz Can Tomato Paste (optional)
Half a Box of Cut Spaghetti or Filini
Parmesan Cheese or Romano Locatelli for Topping

I cook this recipe in my multicooker so I can saute the veggies and slow cook the sauce in the same pot.

Place the olive oil in multicooker or saute pan over medium heat.  Add the onion, carrots and celery and cook until tender about 5-7 minutes.  Add meatballs and saute until just starting to brown. 

Place squash in a slow cooker (or add to multicooker and set cooker to slow cook) and set to low.  Add the veggie and meatball mixture to slow cooker, get all the good juices! Pour in chicken stock, crushed tomatoes and garlic and stir. Let cook on low for 4 to 6 hours.

About 30 minutes before eating raise slow cooker to high and add the paste and filini.  After 15 minutes, stir and let cook for another 10-15 minutes.  When pasta is cooked, serve with generous topping of cheese and enjoy!  Truly yummy with a slice of garlic bread!