Spaghetti and Meatball Soup

• 8 oz. spaghetti noodles broken into 2-3" lengths

Spaghetti Soup

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 yellow onion, diced
• 2 medium carrots, peeled and thinly sliced
• 2 stalks celery, chopped
• 1 red bell pepper, chopped
• 4-6 garlic cloves, minced
• 1/4-1/2 teaspoon red pepper flakes
• 1 oz. can crushed tomatoes
• 1 oz. jar prepared marinara
• 7 cups low sodium chicken broth
• 2 tablespoons tomato paste
• 2 teaspoons balsamic vinegar
• 1 1/2 teaspoons granulated sugar
• 1 tablespoon dried basil
• 1 tsp EACH dried parsley, dried oregano, salt
• 1/2 teaspoon pepper
• 1 whole bay leaf
• 2 teaspoons cornstarch

Add later:

• 1/2 cup freshly grated Parmesan cheese
• 1 cup milk or half and half

Meatballs

• 1 egg
• 2 lices white sandwich bread TOASTED, crust removed, diced
• 2 tablespoons milk
• 2 teaspoons Worcestershire sauce 
• 1/3 cup finely freshly grated Parmesan cheese
• 1 pound lean ground beef
• 3 tablespoons dry minced onion
• 1 teaspoon dried parsley
• 1/2 tsp EACH garlic pwdr, oregano, salt