Meatball and Pasta Soup recipe

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Ingredients

½ pound lean ground beef
½ pound bulk Italian sausage
⅓ cup grated Parmesan cheese
⅓ cup seasoned bread crumbs
¼ cup milk
1 egg
2 tablespoons dried parsley
1 clove garlic, minced
⅛ teaspoon ground black pepper
2 tablespoons minced onion
1 tablespoon olive oil, or as needed
1 tablespoon butter
1 large carrot, chopped
2 stalks celery, chopped
¾ cup chopped yellow onion
7 cups beef stock
2 tablespoons Italian-style tomato paste
1 (14.5 ounce) can chopped tomatoes
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
6 ounces uncooked tri-color wagon wheel pasta

Nutrition Info

676 calories
carbohydrate: 59.1 g
cholesterol: 122.8 mg
fat: 30.7 g
fiber: 5.6 g
protein: 39.1 g
saturatedFat: 11.3 g
servingSize: -
sodium: 1520.9 mg
sugar: 14.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix together in a bowl the ground beef, sausage, Parmesan cheese, bread crumbs, milk, egg, parsley, garlic, pepper, and onion. Roll into small meatballs, about 1 to 2 teaspoons each. Heat olive oil in a large skillet over medium-high heat. Brown meatballs in batches and drain on paper towels, wiping out pan between batches and adding more oil as needed.

  2. Melt butter in a large pot over medium heat. Add carrots, celery, and onion and cook until slightly softened, about 8 minutes. Stir in the meatballs, stock, tomato paste, tomatoes, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 30 minutes. Skim fat from surface.

  3. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes. Drain. Cover and set aside.

Recipe Yield

4 servings

Recipe Note

Italian sausage and ground beef meatballs in beef stock with veggies and tri-colored wheel pasta make a satisfying and hearty soup.

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