Soup with Meatballs, Mushrooms, Spaghetti and Cheese Recipe

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This is a great warm winter soup. It takes only 30 minutes to cook, but it vanishes even faster than it took you to cook it.
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  • 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
15 mins
25 mins
40 mins
  • 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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