Ingredients:
1/2 lb. ground veal
1/2 lb. ground beef
1 cup seasoned bread crumbs
1 large white onion, chopped, divided
2 cloves garlic, minced
1/2 teaspoon dried Italian seasoning
8 cups chicken broth
2 28 ounce canned crushed tomatoes
6 ounces canned tomato paste
8 ounces jar sliced mushrooms
1 bay leaf
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 ounces spaghetti, broken in 2-inch pieces
Parmesan cheese for garnish

Directions:
Prepare the meatballs by combining the veal, beef, bread crumbs, 1 teaspoon onion, garlic, and Italian seasoning. Mix lightly with your hands and form into 24 meatballs. Refrigerate for 30 minutes.

In a large stockpot, combine the chicken broth, remaining onion, tomatoes, tomato paste, mushrooms, bay leaf, salt and pepper. Add the meatballs, cover and cook on medium –low heat for 50-60 minutes, or until the meatballs are cooked through. Add the dry spaghetti noodles and continue cooking for 15 minutes over medium heat, stirring occasionally to separate the pasta. When done, the noodles should be tender to the bite. Sprinkle the Parmesan cheese over the soup to serve. Serves 6.

Nutrition Information:
Copyright 2010, Pascoe Publishing, Inc.