Starters & Light meals
Italian tomato and broken spaghetti soup
![](https://taste.co.za/wp-content/themes/taste.co.za/img/restaurant-sharp.jpg)
![](https://taste.co.za/wp-content/themes/taste.co.za/img/Chef.jpg)
![](https://taste.co.za/wp-content/themes/taste.co.za/img/prep_time.jpeg)
![](https://taste.co.za/wp-content/themes/taste.co.za/img/cook_time.jpeg)
Wine/Spirit Pairing
Terra del Capo Sangiovese 2004 (L’Ormarins Private Cellar)
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 1 large sachet (500g) fresh Napoletana sauce
- 3 cups chicken or vegetable stock
- Handful of spaghetti
- 12 ready cooked mini-meatballs (optional)
- Salt and milled pepper
- Chopped Italian parsley
- Parmesan for sprinkling
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
Simmer the sauce and stock for about 5 minutes. Stir in the spaghetti, broken into short pieces. Cook for about 8 minutes until the pasta is tender.
Add the meatballs, if using, and simmer for about 5 minutes. If it seems too thick, thin down with stock. Check seasoning.
Serve immediately, as the pasta will expand on standing. Sprinkle with parsley and pass the Parmesan.
TASTE’s take:
Add the meatballs if you want a more substantial soup.
Comments