Thursday, September 3, 2020

SPAGHETTI AND MEATBALL SOUP


 SPAGHETTI AND MEATBALL SOUP





Simmering a hearty soup in the slow cooker is an easy way to give them all a hot meal.

 

Ingredients:

  • 8 ounces spaghetti, broken into 1-1/2-inch pieces
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup basil leaves, chiffonade
  • 1 pound mini meatballs
  • 3 cups marinara sauce
  • 4 cups chicken broth
  • 1 bay leaf

 

Instructions:

  1. Prepare meatballs according to package instructions; set aside.
  2. Whisk in chicken broth, marinara sauce, bay leaf and 3 cups water in a large stockpot or Dutch oven over medium heat; bring to a boil.
  3. Stir in spaghetti and meatballs; reduce heat and simmer until spaghetti is tender, about 10-12 minutes.
  4. Serve immediately, garnished with basil and Parmesan, if desired. Enjoy your soup!