 | | Directions |
- Prepare your meat by adding 1/2 teaspoon of salt, pinch of Italian seasoning and 1/4 of a chopped onion.
- Set a 4 quart pan on a stove; add the water.
- Wait until the water starts boiling, form mid-sized meatballs and put them into the boiling water. Turn the heat to medium.
- Peel your potatoes, wash and cut in mid sized pieces.
- Add your potatoes to the meatballs, then add remaining salt and Italian seasoning.
- Wash your mushrooms, cut in quarters and add to your soup.
- Boil the spaghetti in a different pan, when cooked, drain, cover your spaghetti with cheese slices and let it melt. Set aside.
- Wash your green onion and dill; and then finely chop them.
- When your potatoes and meatballs are ready, add the dill and green onion, approximately 25 minutes from the time you started cooking the soup, and turn the stove off.
- When you wish to serve your soup, add spaghetti with cheese into the bowls first and then pour the soup.
- Enjoy your warm hearty soup!
TIP: It is better to cut mushrooms in quarters, this way they will keep more flavor! |
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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6
|  | | Ingredients | | - | | 1 pound ground pork |
| - | | 1 teaspoon salt, divided |
| - | | 2 pinches Italian seasoning, divided |
| - | | 1/2 white onion, chopped, divided |
| - | | 3 quarts water |
| - | | 3 medium potatoes |
| - | | 8 button mushrooms |
| - | | 1/4 pound thin spaghetti |
| - | | 3 slices Provolone cheese |
| - | | 2 bay leaves |
| - | | 2 green onions |
| - | | 1/2 cup fresh dill, chopped |
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