Spaghetti Meatballs Soup Wmini Grilled Cheese Recipes

MINI MEATBALL SOUP

Steps:

• In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
• While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
• Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches.
• In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.
• Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.

SPAGHETTI AND MEATBALL "STOUP" (THICKER THAN SOUP, THINNER THAN STEW)

Steps:

• Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, 2 turns of the pan, carrots, onions, celery, garlic and saute 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil.
• While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg and parsley. Roll into 1 1/2- to 2-inch balls.
• Remove lid from soup and slide balls into soup. Bring back to a boil then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Stir in basil and remove "stoup" from the stove. Serve soup with bread and cheese.

SPAGHETTI AND MEATBALL SOUP

Steps:

• Prepare meatballs according to package instructions; set aside. Whisk in chicken broth, marinara sauce, bay leaf and 3 cups water in a large stockpot or Dutch oven over medium heat; bring to a boil. Stir in spaghetti and meatballs; reduce heat and simmer until spaghetti is tender, about 10-12 minutes. Serve immediately, garnished with basil and Parmesan, if desired.

SPAGHETTI & MEATBALLS SOUP W/MINI GRILLED CHEESE

Steps:

• For Soup:Heat 1/2 tablespoon oil in a large pot on medium high heat. Put in the garlic, carrots, celery, and onion. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add tomatoes and broth. Bring to a boil. then reduce heat and simmer for about 15 minutes.
• Meanwhile, make the meatballs: In a small bowl, combine turkey, bread crumbs, basil, egg, and 1/4 cup cheese. Roll into mini balls using 1 tsp meat mixture. In a pan on medium high heat, brown meatballs in remaining oil until golden on all sides, about 10 minutes.
• Add spaghetti and meatballs to broth. Simmer 10 minutes, until pasta is tender. Divide into 4 portions and top with remaining Parmesan.
• For Grilled Cheese:Heat a skillet on medium. Sandwich cheese in between bread slices. Lightly butter both sides of each sandwich.
• Cook in a skillet until golden brown on each side, and the cheese has melted, 3 to 4 minutes per side.

SUMMERTIME SPAGHETTI WITH GRILLED MEATBALLS

Steps:

• Cook spaghetti according to package directions; drain. , Meanwhile, combine onion, bread crumbs, egg, Parmesan, milk and seasonings. Add beef; mix lightly. With wet hands, shape into 1-1/2-in. balls. Place meatballs on greased grill rack; grill, covered, over medium heat until cooked through, about 10 minutes., For sauce, combine tomatoes, garlic, oil, sugar, salt, oregano and pepper in an 11x7x2-in. disposable foil pan. Grill over medium heat until sauce begins to simmer, about 10 minutes. Stir in basil., Serve meatballs and sauce with spaghetti; top with shredded Parmesan.

GRILLED SPAGHETTI AND MEATBALLS

Steps:

• Heat grill to medium heat.
• Mix cream cheese spread, milk, Italian seasoning and 1/2 tsp. garlic powder until blended. Add 1/2 cup cream cheese mixture to meat, bread crumbs, Parmesan and remaining garlic powder in bowl; mix just until blended. Shape into 24 meatballs. Thread onto 12 skewers alternately with vegetables.
• Grill 12 to 14 min. or until meatballs are done (160ºF), turning occasionally.
• Meanwhile, bring water to boil in large covered saucepan on grill. Add spaghetti; cook as directed on package, omitting salt.
• Drain spaghetti; return to pan on grill. Add pasta sauce and remaining cream cheese mixture; cook and stir 2 to 3 min. or until heated through. Spoon onto serving plates; top with kabobs.

SPAGHETTI & MEATBALL SOUP

Steps:

• Preheat oven to 400°. In a large bowl, mix bread crumbs and milk. Let stand 5 minutes; drain. Stir in eggs, cheese and seasonings. Add sausage; mix lightly but thoroughly. Shape into 1-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 12-15 minutes., Transfer meatballs to a 6-qt. slow cooker. Add stock, marinara sauce, water, basil and, if desired, Parmesan rind. Cook, covered, on low 6-8 hours to allow flavors to blend., Discard Parmesan rind. Stir in pasta; cook, covered, on high until pasta is tender, 15-20 minutes longer. If desired, serve with additional cheese.

MINI MEATBALL SOUP WITH BROKEN SPAGHETTI AND ESCAROLE

Steps:

• Preheat oven to 400*F.
• In a large bowl, season meat with salt and pepper.
• In a small bowl, moisten Panko with milk and then add to meat.
• Add parsley, cheese, grated onion, 2 cloves chopped garlic, egg and a fat drizzle of olive oil to meat bowl, and mix well with your hands to combine.
• Roll walnut-sized meatballs and bake until crisp and cooked through, about 12-15 minutes. (I used a spring release cookie dough scoop).
• In soup pot over medium--high heat, add butter and melt. Add uncooked pasta and toast until fragrant and toasty; season with salt and pepper. Remove spaghetti and reserve.
• Add olive oil, a turn of the pan, and add chopped onions, 2 cloves sliced garlic and season with salt and pepper. Cook to tender, 10 minutes.
• Add escarole and wilt; season with nutmeg, salt and pepper.
• Add stock and cheese rind and bring soup to a low boil.
• Add pasta back to soup and cook to tender.
• Add mini meatballs and serve.

SPAGHETTI AND CHICKEN MEATBALL SOUP

Steps:

• In a large bowl, stir together the chicken, half the Parmesan, half the garlic, the egg and 1 teaspoon salt. Stir with your hands until combined. Using wet or oiled hands, roll into 12 to 14 meatballs (about 1 1/2 inches in diameter each). Meatballs will be very soft, but if they don't hold their shape, refrigerate until Step 3.
• In a large pot or Dutch oven, heat the oil, tomato paste, remaining garlic and the red-pepper flakes (if using) over medium. Cook, stirring, until the garlic is sizzling and fragrant and the oil is stained red, 2 to 3 minutes. Add the chicken broth, marinara sauce and 2 cups of water. Keep on medium heat and bring to a simmer.
• Gently add the meatballs to the broth and stir to combine. Add the spaghetti. Simmer over medium, stirring gently and often, until the meatballs are cooked through and the pasta is al dente, 10 to 12 minutes. (Pasta will finish cooking from the heat of the soup). Turn off the heat, stir in the remaining 1/2 cup Parmesan and season to taste with salt and red-pepper flakes, if using. Serve with a sprinkling of Parmesan and red-pepper flakes, if desired.