Spaghetti And Meatball Soup

• 3 teaspoons GArlic (minced)
• 1/2 cup Panko Breadcrumbs
• 1/2 cup Parsley (chopped)
• 1 Red Onion (diced)
• 1 Egg
• 1 1/2 teaspoons Italian Seasoning
• 1/4 teaspoon Salt
• 1/8 teaspoon Pepper
• 1 pound Ground Beef
• 1 tablespoon Olive Oil
• 1/2 pound Spaghetti
• 3 cups Chicken Broth
• 3 cups Crushed Tomatoes

1. 1. Preheat oven to 400 degrees F.
2. 2. Line rimmed sheet pan with parchment paper or use a casserole dish.
3. 3. n 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.
4. 4. Form 1" meatballs and place in a single layer on sheet pan. Meatballs should be touching. Drizzle with olive oil and bake 20 minutes.
5. 5. Meanwhile bring a large stock pot of water to a boil and season generously with salt. Cook pasta according to al dente package directions.
6. 6. Drain in colander and rinse with water; set aside.
7. 7. Return pot to stove over medium heat and add 1 tablespoon olive oil, remaining Italian seasoning, and remaining garlic; saute for 2 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in broth and crushed tomatoes and bring to a boil; simmer 5 to 8 minutes.

garlic, breadcrumbs, parsley, red onion, egg, italian seasoning, salt, pepper, ground beef, olive oil, chicken broth, tomatoes

Taken from www.epicurious.com/recipes/member/views/spaghetti-and-meatball-soup-5825db0b686424b26907c844 (may not work)