I made this slow-cooker recipe last week, and it was really good. It calls for freshly grated Parmesan cheese, but I just used the kind that you shake out of the little cardboard can, and it was fine.
SPAGHETTI & MEATBALL SOUP
Prep: 45 mins Cook: 6 1/4 hours Makes: 8 servings
Meatball 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 packages of ground mild Italian sausage (or links, de-cased)
Soup ingredients:
4 cups beef stock
1 jar (24 oz.) marinara sauce
3 cups water
1 teaspoon dried basil
8 oz. angel hair pasta, broken into 1 1/2 inch pieces
Parmesan rind, optional
Additional freshly grated Parmesan cheese, optional
Preheat oven to 400. In a large bowl, mix bread crumbs and milk. Let stand for 5 minutes; drain. Stir in eggs, cheese, and spices. Add sausage; mix lightly but thoroughly. Shape into 1-inch balls. Place meatballs on a greased rack in a 15x10x1 inch 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 or until pasta is tender. If desired, serve with additional cheese.
Editor's Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
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