• Carando Spicy Sicilian Meatballs, Cooked & Quartered
• 1 pack 
• Extra Virgin Olive Oil
• 3 tablespoons Yellow Onion, Diced
• 1/2 cup Carrots, Diced
• 1/4 cup Celery, Diced
• 1/4 cup Fresh Garlic, Minced
• 2 tablespoons Fire Roasted Tomatoes
• 28 ounces Chicken Broth
• 3 cups Dried Oregano
• 1 tablespoon Crushed Red Pepper
• 1/2 teaspoon Ditalini or Other Small Dry Pasta
• 8 ounces Baguette, Sliced
• 1 Salted Butter, Softened
• 4 tablespoons Garlic Powder
• 2 teaspoons Flat Parsley, Chopped
• 2 tablespoons Fresh Basil, Chopped

Directions

1. Cook meatballs according to package instructions. Remove from the oven and allow to cool.

2. Preheat the oven to 425ºF.

3. Heat a Dutch oven over medium-high heat.

4. Add the extra virgin olive oil, onion, carrots, celery, and garlic, and sauté until beginning to soften.

5. Add the tomatoes, broth, oregano, and crushed red pepper. Bring to a simmer, cooking for about 10 minutes.

6. Add the pasta and simmer until tender for another 15 minutes.

7. While the soup is cooking, slice the baguette ½-inch thick at an angle.

8. Combine the butter, garlic powder, and parsley, then spread on one side of the bread slices.

9. Toast bread in the oven for about 8 minutes or until golden brown. Remove from the oven and reserve.

10. When the pasta is tender, add the basil and stir.

11. Serve hot with the toasted bread on the side.