Directions

1. In a medium handled stock pot over medium low heat add extra virgin olive oil until oil starts to shimmer.
2. Add onion and seasoning and stir for around 1 minute.
3. Once onion and spices are fragrant add garlic and jalapeno for around 1 more minute.
4. Add stock and tomatoes while increasing heat to medium and simmer for 20 minutes.
5. Remove from heat and insert immersion blender to puree mixture into a smooth light colored sauce.
6. Add the reserved meatballs and return to low heat for additional 15, stirring occasionally to prevent scorching.