Ingredients spaghetti and meatball soup
Meatballs
1 cup plain bread crumbs
3/4 cup milk
2 eggs (slightly beaten)
1/2 cup grated parmesan cheese
3/4 tsp salt
1/2 tsp garlic powder
1/2 tsp pepper
2 lb ground mild Italian sausage
soup base
4 cup beef stock
1 jar (24 ounce) marinara sauce
3 cup water
1 tsp dried basil
1 cup (8 ounces) angel hair pasta broken into 1 1/2 inch pieces
how to make spaghetti and meatball soup
Preheat oven to 400°
In a large bowl, mix bread crumbs and milk. Let stand 5 minutes. Stir in eggs, cheese and spices. Add sausage; mix lightly but thoroughly. Shape into 1 inch balls. Place on baking pan.
Bake 12-15 minutes or until cooked through.
Transfer meatballs to a 6 quart slow cooker. Add beef stock, marinara sauce, water and basil. Cook, covered on low 6-8 hours to allow flavors to blend.
Stir in angel hair pasta, cook covered on high for the last 15-20 minutes of cooking time until tender. Serve with additional parmesan Cheese.
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