For the Meatballs

• Dump the bread crumbs and milk into a bowl and stir until softened. Set aside.
  1 Cup Fresh Bread Crumbs, 1/3 Cup Milk
• Preheat oven to 350º and line two baking sheets with foil. In a large bowl, combine all meatball ingredients and stir with a wooden spoon until combined. Do not over-mix.
  1/2 Pound Ground Beef, 1/2 Pound  Italian sausage , 1 Large Egg, 1/4 Yellow Onion, 2 Cloves Garlic, 1/2 Cup Fresh Parmesan, 2 Tablespoons Fresh Italian parsley, 1/2 teaspoon Worcestershire Sauce, 1 1/2 teaspoons Dried Basil, 1 1/2 teaspoons Dried Oregano, 1/4 teaspoon Crushed red pepper flakes, 1/2 teaspoon Kosher Salt, 1 Pinch Black Pepper
• Roll into meatballs, about 1/2-1” in diameter and transfer to one prepared baking sheet.
• Bake until browned and cooked through, 15 minutes, remove from the oven. 
•  In a large pot over medium-high heat, heat the oil. Add the onion, carrots and celery to the pot and cook until soft and golden, 6 minutes.  Quickly add garlic and cook until fragrant, 1 minute. Add tomato paste and seasonings and stir until combined, then add tomatoes, beef broth, and milk and stir until everything is mixed together.
  2 Tablespoons Olive Oil, 1 Cup Onion, 1 Carrot, 1 Stalk Celery, 2 Cloves Garlic, 2 Tablespoons Tomato paste, 1 teaspoon Italian seasoning, 1 Can Crushed Tomatoes, 3 Cups Beef Broth, 1 Cup Milk
• Add the meatballs to the pot by gently lowering in with a spoon and bring to a simmer, then add half the mozzarella and all of the Parmesan. Season with salt, and pepper then squeeze in a little lemon and stir again.
  Frozen Meatballs Halved, 3 Cups Mozzarella, 1/2 Cup Parmesan , Kosher Salt, Black Pepper, 1 Squeeze Lemon
• Heat the broiler
• Ladle soup into four bread bowls and top with remaining mozzarella and broil until browned and bubbly, 2 to 3 minutes. Serve hot with a dash of fresh parsley.
  4 Bread bowls, Parsley