As the weather gets colder, my taste buds yearn for hot, hearty soups. This tomato soup is thick, rich, aromatic, and a dinner unto itself. Two things set it apart from spaghetti sauce: the emphasis on fresh basil (it has no oregano), and the meatballs are made of spinach and three types of meat, rather than just beef.
This dish can be eaten simply as a soup or with noodles or rice. If you’re dieting and want to add noodles, consider using shirataki which is almost pure fiber and won’t add to your calorie count. Also, you can make the soup thicker (as I did) by using canned crushed tomatoes as well as diced tomatoes.
I was making this soup with two of my grandchildren who are avid beginner cooks. To keep them busy and feed their early teen appetites, I decided to triple the meatball mixture called for in the original recipe. Feel free to cut back if you prefer.