This hearty dish is the middle point between spaghetti and meatballs and soup. It is a family favorite in my household, my kids love it and ask for seconds — and thirds sometimes! As any mother of picky eaters knows, this is a dream come true and I promise you, this soup will have your kids slurping from the bowl.
I was first introduced to this delicious meal by my mother-in-law, whom we affectionately call Toto, and ever since then, it’s become known as Toto’s famous spaghetti and meatballs soup in our home.
It is perfect for a satisfying iftar dish, so why not try it today?
Ingredients:
Store bought spaghetti (Toto makes hers from scratch. If you can do that, kudos to you, if not just use store bought spaghetti).
Two peeled potatoes cut into large cubes.
Half-a-pound of minced meat.
One onion, chopped finely.
Six ripe tomatoes and two tablespoons of tomato paste.
Five garlic cloves, crushed.
A handful of chopped coriander leaves.
Method:
Combine the tomatoes and tomato paste with one liter of water in a blender, with salt and pepper to taste. Transfer the mixture into a big pot on the stovetop and bring it to a boil, then lower the heat to let it simmer.
In a separate bowl, add the minced meat, onions and garlic, with a dash of salt and pepper. Mix until well incorporated and roll into small meatballs.
Cook the meatballs through in a sizzling, oiled pan. Transfer the meatballs into the pot with the simmering tomato soup.
Add the peeled potatoes that have been cut into chunks into the soup.
Let it cook for 10 minutes and add the spaghetti. Continue to cook the dish until the spaghetti is al dente and serve with a garnish of freshly chopped coriander leaves.
