Name: Meatball and Spaghetti Squash Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 onions, chopped; 2 tablespoons (30 ml) butter; 3 cloves garlic, finely chopped; 1/4 teaspoon (1 ml) crushed red pepper flakes, or to taste; 5 cups (1.25 litres) chicken broth; 24 veal meatballs, fresh or frozen; 2 cups (500 ml) spaghetti squash cooked and shredded with a fork (about 1/2 squash) (see note for cooking); 2 cups (500 ml) lightly packed spinach; Salt and pepper

Ingredients

2 onions, chopped
2 tablespoons (30 ml) butter
3 cloves garlic, finely chopped
1/4 teaspoon (1 ml) crushed red pepper flakes, or to taste
5 cups (1.25 litres) chicken broth
24 veal meatballs, fresh or frozen
2 cups (500 ml) spaghetti squash cooked and shredded with a fork (about 1/2 squash) (see note for cooking)
2 cups (500 ml) lightly packed spinach
Salt and pepper

Preparation

In a large saucepan, brown the onions in the butter. Season with salt and pepper. Add the garlic and pepper flakes and cook for 1 minute.
Add the broth and meatballs and bring to a boil. Simmer for about 10 minutes. Add the squash and spinach. Bring to a boil and adjust the seasoning. Serve with country-style bread.

Note from Ricardo

Cooking a spaghetti squash in the microwave oven Prick the squash several times with a fork and place in a baking dish. In the microwave oven, cook the squash for 15 to 20 minutes depending on its size, or until tender, turning it several times during cooking. Let cool. Cut the squash in half and remove the seeds with a spoon. Shred the flesh with a fork.

Meatball and Spaghetti Squash Soup

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note