(prep 20 minutes, cook at least 1 hour)
Ingredients
Chop meat (1.5 lbs)
Italian breadcrumbs (1 cup per 1 lb of meat)
grated cheese
parsley
salt
pepper
1 egg (per pound of meat)
garlic powder
garlic
crushed tomatoes (1 can)
basil
oregano
Chicken broth (96 oz/1.5 lbs of meat)
***If you don't have leftover homemade sauce, make a quick one. I try to use leftover sauce because it tastes better I think, but quick sauce is fine!
Add oil into a small pot and turn on medium-high heat. Add chopped garlic and season with salt, pepper, and oregano. Add can of crushed tomatoes. Stir for one minute, season again with salt, pepper, and oregano. Cook for 2-3 minutes on medium heat. Turn heat down to a simmer.
Pour all chicken broth into a big pot and turn heat on high. After it starts to boil, add the sauce to the chicken broth and let cook for another 10-15min on medium heat. I usually roll the meatballs at this time.
In a bowl mix together chop meat, breadcrumbs, grated cheese, parsley, eggs, salt, pepper, and garlic powder. Squish it all together and knead with your hands until desired consistency. (Note: if it feels too meaty add more breadcrumbs. You can always add breadcrumbs but you can't un-add them so start with a little and add until consistency is where you desire, I start with about 1 cup of breadcrumbs per pound of meat and add from there). Roll into small balls.
Once balls are rolled and soup is bubbling hot, add the meatballs. Let cook for at least 1 hour, but the longer it cooks the better it tastes!
Top with grated cheese!
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