Spaghetti and Meatball 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 Instructions

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.