Ingredients
1 cup soft bread crumbs3/4 cup 2% milk2 large eggs, lightly beaten1/2 cup freshly grated Parmesan cheese3/4 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon pepper2 pounds bulk mild Italian sausageSOUP:4 cups beef stock1 jar (24 ounces) marinara sauce3 cups water1 teaspoon dried basilParmesan rind, optional8 ounces angel hair pasta, broken into 1-1/2-inch piecesAdditional freshly grated Parmesan cheese, optional
Preparation
Preheat oven to 400°. In a large bowl, mix bread crumbs and milk. Let stand 5 minutes; drain. Stir in eggs, cheese and seasonings. Add sausage; mix lightly but thoroughly. Shape into 1-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 12-15 minutes.
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 until pasta is tender, 15-20 minutes longer. If desired, serve with additional cheese.
