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

1. In a large bowl, mix all meatball ingredients together.
2. Form into 1 inch balls and place in a large, deep skillet.
3. Pour water over to almost cover.
4. Cook over medium-high heat, turning, until done, 12-15 minutes.
5. Drain liquid.
6. Meanwhile, make soup: In a large kettle, place beef broth, 1 1/2 cups water, tomatoes (include juice), Parmesan cheese, rosemary and basil.
7. Bring to a boil, lower heat, and simmer 20 minutes, uncovered.
8. Add meatballs, bring to a boil, and add spaghetti noodles.
9. Simmer until noodles are tender, stirring occasionally, about 10 minutes.
10. 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)