Homemade Spaghettios with Mini Meatballs Recipe (with Video)

Vegetable broth
1. Add olive oil to a saucepan over medium heat. Sauté garlic, onion, carrots and celery until fragrant. Add water and bouillon paste, bring to a boil. Cook for about 15 minutes or until vegetables are tender. Blend in a food processor until smooth. Set aside.
Meatballs
1. Add all ingredients to a bowl and mix together until well combined. Form mini meatballs, about the size of a Hershey's kiss.
2. Add meatballs to skillet over medium heat and sear until brown on all sides. Cover and continue to cook on low heat until fully cooked through.
Spaghettios
1. In a soup pot, add vegetable broth, pasta sauce, tomato soup and anellini pasta. Simmer on low heat for 20-30 minutes or until pasta is cooked through. Stir occasionally to prevent pasta from getting sticky or sticking to the bottom of pot.
Cheese sauce
1. In a small saucepan, add butter and flour. Cook on medium heat for about 2-3 minutes, until flour cooks through. Add milk and stir until it thickens a bit. Add cheddar cheese and stir until completely melted and the sauce is smooth.
2. Once the spaghettios are cooked through, add the cheese sauce and meatballs. Stir until well combined. Top with parmesan cheese and serve.