SPAGHETTI AND MINI MEATBALL SOUP

This is my recipe contribution to the new fundraising cookbook, The Soup Sisters Family Cookbook, edited by Sharon Hapton ( Appetite by Random House). Soup Sisters is a nonprofit organization providing comfort to women, children and youth in crisis by making, sharing and donating soup. Soup-loving cooks, kids and celebrity chefs have donated recipes to this heartwarming cause.

Meatballs:

1 lb ground beef ( or ground chicken) 1/2 cup breadcrumbs 1 egg 2 tbsp finely chopped fresh parsley 2 tbsp ketchup 1 tbsp Worcestershire sauce 11/2 tsp kosher salt

Soup:

2 tbsp extra virgin olive oil 1 large carrot, diced 1 rib celery, diced 1 small onion, chopped 4 cups unsalted chicken stock 1 14oz/400g tin diced tomatoes 2 tsp kosher salt or to taste 3 oz thin egg noodles ( about 2” long) or angel hair, broken up 1/2 cup shaved Parmesan cheese 2 tbsp chopped fresh parsley

For meatballs, mix ground beef, breadcrumbs, egg, parsley, ketchup, Worcestershire sauce and salt in a medium bowl. Knead gently until thoroughly combined. ( If using chicken you may need more breadcrumbs.)

Shape mixture into approximately 80 tiny meatballs, about 1 tsp each. Place in a single layer on a large baking sheet lined with parchment paper or aluminum foil. Refrigerate. ( Be sure meatballs are a safe size for the children who will be eating them. They may have to be cut into pieces for very young children.) Refrigerate until ready to cook.

For soup, heat oil in a large saucepan. Add carrots, celery and onion and cook gently for about 5 minutes.

Add stock and tomatoes (with juices) and bring to a boil.

Gently add meatballs, bring just to the boil, reduce heat and cook 10 minutes. Stir occasionally, very gently so as not to break up meatballs.

Add noodles and cook about 8 to 10 minutes or until tender. Season to taste.

Serve sprinkled with cheese and parsley.

Makes 6 servings.