Spaghetti and Meatball Soup

It's soup season, and this one will satisfy Spaghetti and Meatball lovers of all ages. From one of my favorite cookbooks, "Great Food From Mom's Diner"

• Ready In: 50 mins
• Serves: 8

Ingredients

• Meatballs

• 1 1⁄2 lbs  ground sirloin
• 1⁄2 lb ground pork
• 1  egg
• 1⁄2 cup  fine dry breadcrumb
• 3 -4  garlic cloves, minced
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1  tablespoon  chopped fresh oregano leaves (or 1 teaspoon dried)

• Soup

• 1 1⁄2 quarts  beef stock or 1 1⁄2 quarts broth
• 1 1⁄2 cups water
• 1 (28 ounce) can crushed tomatoes
• 1⁄3 cup  grated parmesan cheese
• 1⁄4 teaspoon dried rosemary leaves, crushed
• 1⁄2 teaspoon dried basil leaves
• 2⁄3 lb spaghetti noodles, broken in half

Directions

1. In a large bowl, mix all meatball ingredients together. Form into 1 inch balls and place in a large, deep skillet. Pour water over to almost cover. Cook over medium-high heat, turning, until done, 12-15 minutes. Drain liquid.
2. Meanwhile, make soup: In a large kettle, place beef broth, 1 1/2 cups water, tomatoes (include juice), Parmesan cheese, rosemary and basil. Bring to a boil, lower heat, and simmer 20 minutes, uncovered. Add meatballs, bring to a boil, and add spaghetti noodles. Simmer until noodles are tender, stirring occasionally, about 10 minutes. Serve with big chunks of garlic bread.