Spaghetti and Meatballs Soup

Who doesn’t love spaghetti and meatballs? I also love soup, so I combined the two. Make sure the meatballs are tiny, otherwise it is hard to eat.

Meatball Ingredients:
1 lb ground beef
1 egg
1/2 cup panko breadcrumbs
1 tsp salt
1 tsp garlic powder
1 tsp dried minced onion
1/4 tsp pepper
1 tsp basil
1 tsp oregano
2 T ketchup

Soup Ingredients:
2 T oil
1 small onion, chopped
3 cloves garlic, minced
2 large cans whole peeled tomatoes
3 large carrots, diced
6 cups beef bouillon
1 cup whole milk
2 T sugar
2 tsp basil
1 tsp oregano
salt and pepper, to taste
egg noodles, cooked al dente
shredded parmesan cheese, to top

Directions:
Combine meatball ingredients in a food processor. Blend until mixed well and shape into tiny meatballs. Bake at 350 for about 15 minutes on parchment paper. Meanwhile, saute onion and garlic in the oil for 5–8 minutes in a large pot. Add tomatoes, carrots, bouillon, and spices. Simmer for 20 minutes, until carrots are soft and tomatoes have split. Blend well with an immersion blender. Stir in milk and sugar. Add meatballs. Heat for 8 more minutes. Serve topped with noodles and parmesan cheese.