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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

Meatballs
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.


Directions

Meatballs:


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.


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