Spaghetti Soup
Equipment
- Large pot
Ingredients
- 1 lb. hamburger
- ½ cup onion chopped
- ½ cup bell pepper chopped
- 1 stalk celery chopped
- 1 carrot peeled and chopped
- 2 cloves garlic minced
- 2 14½- ounce cans diced tomatoes do not drain
- 1 15- ounce can tomato sauce plus half of the can of water this helps to get every last bit of tomato sauce
- 2½ cups water
- 1 T. sugar
- 1 tsp. Italian seasoning
- ½ tsp. salt
- ¼ tsp. pepper
- 2 ounces uncooked spaghetti noodles broken into small pieces (see note below)
- Parmesan cheese for topping
Instructions
- In a large pot, add the hamburger, onion, bell pepper, celery, carrot, and garlic; brown the mixture until the hamburger is no longer pink.
- Drain off fat.
- Add the undrained diced tomatoes, tomato sauce, water, sugar, Italian seasoning, salt, and pepper and bring to a boil.
- Add the noodles, return the soup to a boil, reduce heat, and simmer until the noodles are done, about 12 minutes.
- Adjust seasonings and serve.
- At the table let everyone add as much or as little Parmesan cheese as they desire.
Notes & Wine Advice
You don’t need to weigh out the spaghetti noodles. Just grab a handful that is about 2¼ inches in circumference (the circumference is the distance around the outside edge of the circle).