Spaghetti and Meatball Soup

Ingredients

• 1/2 lb (454 g) lean ground beef
• 1 onion, chopped
• 6 cloves garlic, minced
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) pepper
• 1 tsp (5 mL) dried oregano
• 1/4 tsp (1 mL) hot pepper sauce
• 1 can (28oz/796 mL) diced tomatoes
• 2-1/2 cups (625 mL) beef stock
• 1/3 cup (75 mL) tomato paste
• 2 tsp (10 mL) wine vinegar
• 1/2 tsp (2 mL) granulated sugar
• 1 cup (250 mL) broken-up spaghetti or small pasta
• 1/4 cup (60 mL) Parmesan cheese, grated

Preparation

1. In large Dutch oven, cook beef over medium-high heat, breaking up with spoon, until no longer pink, about 8 minutes. Drain off fat. Add onion, garlic, celery, carrots, oregano, salt, pepper and hot pepper sauce; cook, stirring occasionally, until onion is softened, 5 minutes.
2. Add tomatoes, beef stock, tomato paste, vinegar, sugar and 1 cup (250 mL) water; bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
3. Add pasta and remove from heat; let stand until tender but firm, about 7 minutes. Ladle into bowls; sprinkle with Parmesan cheese.