Author Notes
This Adult Mini Meatball Noodle Soup is just like what you had as a kid, only with a grown-up twist and WAY more flavor! —Paige
Ingredients
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4 tablespoons
unsalted butter
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4 tablespoons
olive oil
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2
cloves garlic, minced
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1
small yellow onion, minced
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2 tablespoons
tomato paste
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24 ounces
can tomato sauce
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1/4 cup
red wine
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4 teaspoons
kosher salt, plus more
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3 teaspoons
sugar
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freshly ground black pepper
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1/4 teaspoon
fennel seeds
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3 cups
fresh baby spinach
Directions
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Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add the garlic and onion and cook until soft, 3 to 4 minutes. Add the tomato paste and cook for 2 minutes more. Add the remaining butter, olive oil, tomato purée, 2 teaspoons salt, sugar, pepper, Italian seasoning, fennel seeds, and wine, and simmer until thick, about 5 minutes.
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Meanwhile, make the meatballs. Mix the remaining 2 teaspoons of salt with the ground beef. Use a ½ tsp to roll the meat into tiny balls. Place meatballs into sauce and reduce the heat to medium. Cook until the meatballs are cooked through, 6 to 8 minutes.
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