Serve this hearty soup with a side salad and garlic rolls!

Ingredients

1 cup soft bread crumbs
3/4 cup 2% milk
2 large eggs, lightly beaten
1/2 cup freshly grated Parmesan cheese
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
2 pounds bulk Italian sausage, mild

Soup:

4 cups beef stock
1 — 24 oz. jar marinara sauce
3 cups water
1 teaspoon dried basil
8 ounces angel hair pasta, broken into 1-1/2-inch pieces
Additional freshly grated Parmesan cheese

Directions

~Preheat oven to 400°.

~In a large bowl, mix bread crumbs and milk. Let stand for five minutes; drain. Stir in eggs, cheese, and seasonings. Add sausage; mix lightly but thoroughly. Shape into one-inch balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 12 to 15 minutes.

~Transfer meatballs to a 6-qt. slow cooker. Add stock, marinara sauce, water, and basil. Cook, covered, on low for about eight hours.

~Stir in pasta; cook, covered, on high until pasta is tender, 15 to 20 minutes longer. Serve with additional cheese.