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Spaghetti and Meatball Soup
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Description
Spaghetti and meatballs in a soup
Ingredients
- FOR THE SOUP:
- 1 Tablespoon Olive Oil
- 1 whole Small Onion, Chopped
- 2 cloves Garlic, Minced
- 42 ounces, fluid Chicken Broth
- 24 ounces, fluid Marinara Sauce
- ½ teaspoons Italian Seasoning
- 6 ounces, weight Thin Spaghetti, Broken Into Small Pieces
- 1 pound Mini Meatballs (recipe Below)
- Salt And Pepper, to taste
- FOR THE MEATBALLS:
- 1 pound Ground Beef
- ½ cups Bread Crumbs Or Crushed Saltine Crackers
- 1 teaspoon Italian Seasoning
- ½ teaspoons Garlic Powder
- ½ teaspoons Onion Powder
- ½ teaspoons Salt
- ½ teaspoons Pepper
- 1 whole Egg
Preparation
For the meatballs:
Mix everything together and form into mini meatballs. Place them on a baking tray. Bake at 350 F for about 15 minutes, depending on size.
For the soup:
In a large pot heat olive oil over medium heat. Add onions and garlic and saute over medium heat until soft. Add chicken broth, marinara sauce and Italian seasoning. Bring to a boil. Add spaghetti noodles and the meatballs, and cook until the noodles are done (use the package instructions as a guideline for the timing). Season with salt and pepper to taste.
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