Spaghetti and Meatball Soup
- 1 12 lbs ground sirloin
- 12 lb ground pork
- 1 egg
- 12 cup fine dry breadcrumb
- 3 -4 garlic cloves, minced
- 1 teaspoon salt
- 12 teaspoon pepper
- 1 tablespoon chopped fresh oregano leaves (or 1 teaspoon dried)
- 1 12 quarts beef stock or 1 12 quarts broth
- 1 12 cups water
- 1 (28 ounce) can crushed tomatoes
- 13 cup grated parmesan cheese
- 14 teaspoon dried rosemary leaves, crushed
- 12 teaspoon dried basil leaves
- 23 lb spaghetti noodles, broken in half
- In a large bowl, mix all meatball ingredients together.
- Form into 1 inch balls and place in a large, deep skillet.
- Pour water over to almost cover.
- Cook over medium-high heat, turning, until done, 12-15 minutes.
- Drain liquid.
- Meanwhile, make soup: In a large kettle, place beef broth, 1 1/2 cups water, tomatoes (include juice), Parmesan cheese, rosemary and basil.
- Bring to a boil, lower heat, and simmer 20 minutes, uncovered.
- Add meatballs, bring to a boil, and add spaghetti noodles.
- Simmer until noodles are tender, stirring occasionally, about 10 minutes.
- Serve with big chunks of garlic bread.
ground sirloin, ground pork, egg, breadcrumb, garlic, salt, pepper, oregano, beef stock, water, tomatoes, parmesan cheese, rosemary, basil, noodles
Taken from www.food.com/recipe/spaghetti-and-meatball-soup-472310 (may not work)