Spicy Angel Hair Pasta And Meatball Soup Recipes

MEATBALLS WITH ANGEL HAIR PASTA

Steps:

• Preheat oven to 350 degrees F.
• To make meatballs: Saute shallot and garlic in olive oil and let cool. Combine all ingredients together and mix well. Scoop into 1-ounce meatballs and shape by hand. Place on a sheet pan and bake for 6 to 7 minutes. Remove from the oven and let cool. After meatballs have cooled, trim off the top and bottom so that the meatballs lay flat and the pasta piles can rest on top.
• To make the Angel Hair Piles: Melt the butter in a heavy bottomed saucepan. Add the flour stirring continuously. Cook for 2 to 3 minutes on low heat. Add heavy cream while constantly whisking. Turn off heat once the cream starts to boil and thicken. Whisk in cheese. Gently mix the cream sauce and the truffle oil with the pasta and season with salt and pepper. Using a cocktail fork or fondue fork gather about 10 to 12 strands of pasta and roll into a pile small enough to fit on top of each meatball.
• Preheat oven to 400 degrees F.
• To assemble: Place each pile of pasta on a meatball. When completed, cover and heat in the oven for 2 to 3 minutes. Place on a serving tray and garnish with small oregano leaves.

SPICY ANGEL HAIR PASTA AND MEATBALL SOUP

Steps:

• In 5-quart Dutch oven or saucepan, heat oil over medium-high heat. Cook onion in oil about 3 minutes, stirring occasionally, until tender. Stir in tomatoes, broth, Sriracha sauce and garlic salt. Heat to boiling, stirring occasionally.
• Stir in pasta and meatballs. Heat to boiling; reduce heat. Cover and simmer about 6 minutes, stirring occasionally, until pasta is tender and meatballs are thoroughly heated.

SPICY PARMESAN MEATBALLS WITH ANGEL HAIR PASTA

Steps:

• Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
• In large bowl, mix crushed cereal, ground beef, 1/4 cup cheese, the Italian seasoning, garlic powder and 1/4 cup of the tomato sauce until well blended. Shape into 16 (1 1/2-inch) meatballs.
• Spray 12-inch skillet with cooking spray. Cook meatballs in skillet over medium heat 8 to 10 minutes, turning occasionally, until browned. Drain if necessary.
• Add remaining tomato sauce, the tomatoes and red pepper to meatballs; turn meatballs to coat. Cover; cook over medium-low heat 15 to 20 minutes, stirring sauce and turning meatballs occasionally, until meatballs are thoroughly cooked and no longer pink in center.
• Meanwhile, cook and drain pasta as directed on package. Serve meatballs over pasta. Top each serving with additional Parmesan cheese and parsley.