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Spaghetti Soup

Spaghetti Soup

  • 21 oz of 93% ground beef
  • 1 cup fresh basil, chopped
  • 2 garlic cloves, chopped
  • 4 cups of chicken stock
  • 2 cans of diced tomatoes
  • 1/4 cup red wine vinegar
  • 3 cups of cooked spaghetti squash (poke holes in the shell and microwave for 10 minutes)
  • 1 cup low fat Mozzarella cheese – divided

Preheat oven to 400 degrees In a mixing bowl, combine ground beef, basil and garlic.  Form into balls, and place in a 9×13″ pan.  Bake for 10 minutes.  Drain off fat.

In a stock pot, cook diced tomatoes with vinegar.  One fragrant, add the chicken stock, spaghetti squash and meat balls.  Bring to a boil and then simmer for 5 minutes.  Serve with a 1/4 cup of mozzarella cheese.

4 Servings

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About Katie Matheny

I am a teacher by day, and a wanna-be chef by night. I teach art and Spanish at a small school in Salem, Oregon to a fantastic group of soon-to-be world changers. I've loved cooking since I was a kid, and day dreamed while reading Betty Crocker's giant cookbooks. They were my picture books! I also work with a local non-profit that is doing some amazing things in Haiti. I have an amazing husband who I love to pieces. I love and serve Jesus, my King, and am striving to be a better example of who He is in myself. This is my life, in a few short words every-so-often. I hope you enjoy.

One response »

  1. Thank you for sharing such a yummy recipe!

    Reply

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