Spaghetti & Meatball Soup

• Meat

  • 1 lb Ground beef

• Produce

  • 3 Garlic cloves
  • 1/2 cup Parsley
  • 1 Red onion, small
  • 3 cup Tomatoes

• Refrigerated

  • 1 Egg

• Canned Goods

  • 3 cup Chicken broth, low-sodium

• Pasta & Grains

  • 1/2 lb Spaghetti

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 1/2 tsp Italian seasoning
  • 1 Kosher salt

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1/2 cup Panko breadcrumbs

Found on delish.com

Description

Ingredients

• 3 garlic cloves, minced
• 1/2 c. panko breadcrumbs
• 1/2 c. chopped parsley, plus more for garnish
• 1 small red onion, chopped
• 1 egg
• 1 1/2 tsp. Italian seasoning
• kosher salt
• Freshly ground black pepper
• 1 lb. ground beef
• extra-virgin olive oil
• 1/2 lb. spaghetti, halved
• 3 c. low-sodium chicken broth
• 3 c. marinara
• 2 c. water

Directions

• Preheat oven to 400 degrees F. Line rimmed sheet pan with parchment paper or use a casserole dish. In a large mixing bowl add 2 garlic cloves, breadcrumbs, parsley, onion, egg, 1 teaspoon Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir until combined and add ground beef; mix by hand until just incorporated. Form 1 meatballs and place in a single layer on sheet pan. Meatballs should be touching. Drizzle with olive oil and bake 20 minutes.In a large pot or Dutch oven, combine chicken broth, marinara sauce and water. Bring mixture to a boil over medium heat. Stir in spaghetti and cooked meatballs and simmer gently until the spaghetti is tender, about 10-12 minutes. Stir in Parmesan.Garnish with basil and more Parmesan, if desired.