January...the month of soups!

Spaghetti and Meatballs

Ingredients

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 2 cups frozen, mixed vegetables (organic)
• 3 cloves garlic, chopped
• 3 cups tomato sauce or crushed tomatoes (organic, preferably home canned)
• 3 cups chicken stock (organic or homemade)
• 1 pound ground venison
• 1/2 cup grated cheese, Parmigiano or Romano or whatever you have on hand (preferably organic or hormone/antibiotic-free)
• 1/2 cup Panko bread crumbs
• 1 large egg, beaten
• 2 tablespoons chopped parsley leaves
• 1/2 pound Jerusalem Artichoke organic whole wheat Angel Hair
• 1 cup basil leaves, torn or shredded (optional)
• 1 loaf Italian crusty bread, for dunking (optional)
• extra shredded cheese for topping

Directions

Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, 2 turns of the pan,then mixed veggies and garlic and saute 5 minutes. Add tomato sauce/tomatoes and stock and cover pot. Turn up heat and bring to a fast boil.

While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg and parsley. Roll into 1 1/2 to 2-inch balls.

Remove lid from soup and slide balls into soup. Bring back to a boil then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Stir in basil and remove from the stove. Serve soup with homemade crusty bread and cheese.

Based on Rachel Ray's "Spaghetti and Meatball Stoup"