Spaghetti And Meatball Soup

• FOR THE SOUP:
• 1 Tablespoon Olive Oil
• 1 whole Small Onion, Chopped
• 2 cloves Garlic, Minced
• 42 ounces, fluid Chicken Broth
• 24 ounces, fluid Marinara Sauce
• 1/2 teaspoons Italian Seasoning
• 6 ounces, weight Thin Spaghetti, Broken Into Small Pieces
• 1 pound Mini Meatballs (recipe Below)
• Salt And Pepper, to taste
• FOR THE MEATBALLS:
• 1 pound Ground Beef
• 1/2 cups Bread Crumbs Or Crushed Saltine Crackers
• 1 teaspoon Italian Seasoning
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Onion Powder
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1 whole Egg

1. For the meatballs:
2. Mix everything together and form into mini meatballs. Place them on a baking tray. Bake at 350 F for about 15 minutes, depending on size.
3. For the soup:
4. In a large pot heat olive oil over medium heat. Add onions and garlic and saute over medium heat until soft. Add chicken broth, marinara sauce and Italian seasoning. Bring to a boil. Add spaghetti noodles and the meatballs, and cook until the noodles are done (use the package instructions as a guideline for the timing). Season with salt and pepper to taste.

olive oil, onion, garlic, chicken broth, fluid marinara sauce, italian seasoning, meatballs, salt, meatballs, ground beef, bread crumbs, italian seasoning, garlic, onion powder, salt, pepper, egg

Taken from tastykitchen.com/recipes/soups/spaghetti-and-meatball-soup/ (may not work)