Spaghetti & Meatball Soup

• 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 Italian sausage, mild
• 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

1. Preheat oven to 400u0b0. 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.

bread crumbs, milk, eggs, parmesan cheese, salt, garlic, pepper, italian sausage, beef stock, marinara sauce, water, basil, parmesan rind, hair pasta, parmesan cheese

Taken from www.tasteofhome.com/recipes/spaghetti-meatball-soup/ (may not work)