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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 cup(s) basil leaves, torn |
1 carrot, peeled & chopped into small dice |
3 cup(s) chicken stock |
2 tablespoon(s) chopped parsley |
1 loaf(s) crusty bread for dunking |
2 tablespoon(s) evoo |
3 clove(s) garlic, chopped |
1/2 cup(s) grated parmesan cheese |
1/2 cup(s) italian bread crumbs |
1 large egg; beaten |
1 pound(s) meat - turkey, beef, or blend |
1 med. yellow onion, chopped |
1/2 pound(s) spaghetti - broken in pieces |
1 jar(s) spaghetti sauce |
Directions:
1. * Preheat med. soup pot over medium heat. Add EVOO, 2 turns of panb, carrrots, onions, garlic, and saute 5 min. Add tomato sauce and stock and cover pot. Turn up heat to fast boil.
2. * While soup comes to boil, mix ground meat with cheese, bread crumbs, egg, and parsley. Roll into 1 -2 inch balls. Brown in frying pan.
3. * Remove lid from soup and slide meatballs in. Bring back to boil and then slide in spaghetti. Reduce heat and simmer 10 min until pasta is tender. Stir in basil and remove from stove. Serve with bread and cheese. (Be careful not to let spaghetti stick)
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