Tomato And Meatball Soup @ Cava
This is such an obvious idea that I wonder why nobody has ever done it before. Perhaps the magic is in finding the exact point at which tomato soup and spaghetti sauce meet. If you were to toss this with pasta, even angel hair--you'd have a weak pasta dish. But if it were made just a little thicker and more intense, it would be a bit much to eat it with a spoon. The several times I've had this at Danny Millan's Lakeview restaurant were right on that line, and exciting, to boot. The meatballs break the rules by being a bit small and chewy. That works as long as it stays a soup. Which it does. Did I mention that the sauce broth (or the brothy sauce) contains more red pepper than a sauce or a soup?
