Spaghetti & Meatball Soup

  Lunch

A couple of nights a week our family ends up eating in shifts because everyone is going every which way, all at the same time. Having a hearty soup simmering in the slow cooker is an easy way to give them all a warm meal.

Spaghetti & Meatball Soup

Average Rating: 4.8

TOTAL TIME: Prep: 45 min. Cook: 6-1/4 hours
YIELD: 8 servings (3 quarts).

Ingredients

  • 1 cup soft bread crumbs
  • 3/4 cup 2% milk
  • 2 large eggs, lightly beaten
  • 1/2 cup freshly grated Parmesan cheese
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 2 pounds bulk mild Italian sausage

  • SOUP:
  • 4 cups beef stock
  • 1 jar (24 ounces) marinara sauce
  • 3 cups water
  • 1 teaspoon dried basil
  • Parmesan rind, optional
  • 8 ounces angel hair pasta, broken into 1-1/2-inch pieces
  • Additional freshly grated Parmesan cheese, optional

Instructions

  • 1. Preheat oven to 400°. In a large bowl, mix bread crumbs and milk. Let stand 5 minutes; drain. Stir in eggs, cheese and seasonings. Add sausage; mix lightly but thoroughly. Shape into 1-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 12-15 minutes.
  • 2. Transfer meatballs to a 6-qt. slow cooker. Add stock, marinara sauce, water, basil and, if desired, Parmesan rind. Cook, covered, on low 6-8 hours to allow flavors to blend.
  • 3. Discard Parmesan rind. Stir in pasta; cook, covered, on high until pasta is tender, 15-20 minutes longer. If desired, serve with additional cheese.

Nutrition Facts

1-1/2 cups: 394 calories, 26g fat (9g saturated fat), 95mg cholesterol, 1452mg sodium, 23g carbohydrate (9g sugars, 2g fiber), 17g protein.

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