Lunch: Spaghetti & Meatball Soup Recipe

Ingredients

1 cup soft bread crumbs
3/4 cup 2% milk
2 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 Johnsonville® Ground Mild Italian Sausage

Instructions

Preheat oven to 400 °. In a large bowl, mix bread crumbs and milk. Let stand 5 minutes; drain. Stir in eggs, cheese and spices. Add sausage; mix lightly but thoroughly. Shape into 1-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 12-15 minutes or until cooked through.
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.
Discard Parmesan rind. Stir in pasta; cook, covered, on high 15-20 minutes longer or until pasta is tender. If desired, serve with additional cheese.

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