Baked Italian Meatballs for use in spagehtti and meatball soup.

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Serves | Prep Time | Cook Time

Why I Love This Recipe

I use these for spaghetti and meatballs and the other half of the meatballs I make meatball soup.

Ingredients You'll Need

1 lb of 15% fat ground beef
1 lb of ground chicken
3 eggs lightly beaten
1/2 cup grated parmesan cheese
1 good shake of garlic seasoning
1/3 cup italian bread crumbs
2 tablespoons heavy cream
1 teaspoon salt

Soup base:
2 talbespoons olive oil
1 teaspoon garlic
1/2 grated onion or to taste
2 talbespoons tomato paste
1 (14.5 ounce can) tomatoes dice or crushed in the juice
1 14 oz can chicken stock
1 14 oz can beef stock
3 cup of water
1/2 cup small shaped pasta
2 talbespoons fresh basil leaves

Option: I add cut up fresh green bean and chopped carrots
to the soup at the simmer for 30 minutes time.



Preheat oven to 350

Mix all ingredents together

Scoop walnut size meatball on a pan

Bake for 25 minutes

Soup Base:

Put olive oil in pan and add grated onion

cook for about 3 minutes.

Add garlic and cook for 1 minute

Add the tomato paste, tomatoes, stock, and water

Return the meatballs to the soup pot and bring to a boil.

Reduce ans simmer 30 minutes

Add the pasta to the soup

stir well

cook for 15 minutes or until pasta is done.

Choppe and stir in basil before serving.

Questions, Comments & Reviews

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