Ingredients:

  • 450g Lean Ground Beef (85/15 blend)
  • 60g Fresh Breadcrumbs (Panko preferred)
  • 1 Large Egg, lightly beaten
  • 60ml Whole Milk or Water
  • 30g Freshly Grated Parmesan Cheese
  • 1 tbsp Fresh Parsley, finely chopped
  • 1 tsp Dried Oregano
  • ½ tsp Garlic Powder
  • ½ tsp Salt
  • ¼ tsp Black Pepper
  • 1 tbsp Olive Oil (Good quality, extra virgin)
  • 1 medium Yellow Onion, finely diced
  • 2 Carrots, finely diced or grated
  • 2 Celery Stalks, finely diced
  • 2 cloves Garlic, minced
  • 5 litres High-quality Chicken or Vegetable Stock (low sodium)
  • 400g can Crushed Tomatoes (or Passata)
  • 1 Bay Leaf
  • 1 tsp Dried Basil
  • Pinch of Red Pepper Flakes (optional)
  • 1 tsp Sugar
  • 150g Spaghetti or Vermicelli (broken into 1-inch pieces)
  • Extra Parmesan, for grating
  • Fresh Basil or Parsley, roughly chopped (for garnish)

Instructions:

  1. In a small bowl, soak the breadcrumbs in the milk/water mixture for 5 minutes until fully saturated.
  2. In a large bowl, gently combine the ground beef, soaked breadcrumbs, Parmesan, parsley, oregano, egg, garlic powder, salt, and pepper. Mix minimally until just combined to ensure tender meatballs.
  3. Roll the mixture into very small, uniform meatballs (about 1 inch in diameter). Place them on a parchment-lined baking sheet.
  4. Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, carrot, and celery. Sauté gently for 8-10 minutes until softened and translucent.
  5. Add the minced garlic and red pepper flakes (if using). Cook for 1 minute until fragrant.
  6. Pour in the crushed tomatoes, stock, bay leaf, dried basil, and sugar. Season lightly with salt and pepper. Bring the mixture to a gentle simmer.
  7. Carefully drop the meatballs, one by one, into the simmering broth. Reduce the heat to low, cover loosely, and simmer gently for 20 minutes.
  8. Remove and discard the bay leaf. Increase the heat slightly to maintain a steady, gentle simmer. Stir in the broken spaghetti pieces.
  9. Cook according to the spaghetti package directions (usually 8-10 minutes), stirring frequently to prevent sticking. The soup is ready when the pasta is al dente and the broth has slightly thickened.
  10. Taste and adjust seasoning if necessary. Serve the Meatball and Spaghetti Soup immediately in warm bowls, garnished generously with fresh herbs and extra grated Parmesan.