Vegas Wedding Soup

2 Tablespoons vegetable oil
1 red onion, chopped
3 cloves garlic, chopped
1 teaspoon each: dried Italian Herb seasoning, dried fennel seed
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
Freshly ground black pepper
2 Quarts low sodium chicken broth
18 frozen Italian meatballs (I use trader joe's meatballs, they are a little smaller)
1 pkg (16 oz) mixed frozen vegetables (Italian Blend)
2/3 cup small dried pasta
2 Tablespoons balsamic vinegar
1 gap (5 oz) baby arugula or spinach
1/4 cup grated Parmesan or Romano cheese

1. Heat the oil over medium heat in a stockpot or Dutch oven. Add onion and garlic: cook, stirring, until soft and fragrant, about 3 minutes. Stir in the Italian seasoning, fennel seed, salt, red pepper flakes and black pepper to taste. Cook 30 seconds. Pour in the broth: increase heat to high. Heat mixture to a boil.

2. Add the meatballs, vegetables, pasta and vinegar to stockpot; lower heat to medium. cook until vegetables are heated through and pasta is cooked, about 10 minutes. Stir in arugula; cook until leaves have wilted, about 2 minutes. Serve soup with grated Parmesan or Romano cheese.

Submitted by: Krista Spaletto

Spaghetti Sauce

1 (28oz) can pureed tomatoes
1 (15oz) can tomato sauce
1 (6oz) can tomato paste
3-4 cloves garlic, minced
1 T white sugar
3 T red wine vinegar
2 tsp oregano
1 tsp crushed red pepper flakes
1 T Basil
2 T Italian Seasoning
Onion - to taste

** Combine all and simmer for at least 30 minutes ( I do longer for best flavor) Add whatever kind of meat that you would like **

This is a real simple basic sauce, but it's really easy and good!!!!

Submitted by: Miriam