The beauty of cooking and being the household cook is that you get to experiment with whatever ingredients you have at home. Last December, we received a gift basket from hubby’s office which contains a bottle of Provencale sauce. I learned from Google that this sauce goes well with grilled or sauteed meat, poultry, or fish.
What is Provencale sauce? According to The Spruce Eats, Provencale sauce refers to “a fragrant tomato sauce made with sauteed onions, garlic, capers, olives, and Herbes de Provence.” Herbes de Provence refers to a blend of spices made from dried herbs like parsley, thyme, basil, rosemary, etc. which add distinctive flavor to any dish. By itself, the Provencale Sauce is already flavorful, aside from being aromatic.
The first time I used this Provencale sauce, however, was the time I was craving for some heartwarming soup. That’s when I decided to cook Meatball and Spaghetti Soup. My boys (father and son) loved it, so I made a mental note to whip this pasta soup dish and to make sure I include one more ingredient that was missing in my first try: parmesan cheese. So without further ado, here’s my simple Provencale Meatball and Spaghetti Soup recipe.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
250g homemade or store-bought pork meatballs
1 ½ cups spaghetti broken into 1 ½ to 2-inch pieces
1 cup Provencale sauce
8 cups water
Maggi Magic Sarap (optional)
3 sachets coconut sap sugar (equivalent to 3 teaspoons cane sugar)
1. Put water, Provencale sauce, and sugar in a pan and allow to boil.
2. Add the meatballs and simmer until meat is almost cooked.
3. Place the spaghetti strands and stir from time to time.
4. Season with salt, pepper, and Maggi Magic Sarap (optional).
5. Sprinkle some parmesan cheese.
6. Serve with bread, crackers, or rice.
I only used Provencale sauce for this Meatball and Spaghetti Soup because it’s what we had at home. Tomato sauce is also just as good, but you might have to add dried herbs to the broth to achieve a more aromatic and more flavorful soup.