Spaghetti and Meatball Soup

• 1 cup plain bread crumbs
• 3/4 cup milk
• 2 eggs (slightly beaten)
• 1/2 cup grated parmesan cheese
• 3/4 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp pepper
• 2 lb ground mild Italian sausage
• 4 cup beef stock
• 1 jar (24 ounce) marinara sauce
• 3 cup water
• 1 tsp dried basil
• 1 cup (8 ounces) angel hair pasta, broken into 1 1/2 inch pieces

1. Preheat oven to 400
2. In a large bowl, mix bread crumbs and milk.
3. Let stand 5 minutes.
4. Stir in eggs, cheese and spices.
5. Add sausage; mix lightly but thoroughly.
6. Shape into 1 inch balls.
7. Place on baking pan.
8. Bake 12-15 minutes or until cooked through.
9. Transfer meatballs to a 6 quart slow cooker.
10. Add beef stock, marinara sauce, water and basil.
11. Cook, covered on low 6-8 hours to allow flavors to blend.
12. Stir in angel hair pasta, cook covered on high for the last 15-20 minutes of cooking time until tender.
13. Serve with additional parmesan Cheese.

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

Taken from cookpad.com/us/recipes/343352-spaghetti-and-meatball-soup (may not work)