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 caloriescarbohydrate: 59.1 gcholesterol: 122.8 mgfat: 30.7 gfiber: 5.6 gprotein: 39.1 gsaturatedFat: 11.3 gservingSize: -sodium: 1520.9 mgsugar: 14.1 gtransFat: : -unsaturatedFat: : -
Directions Meatball and Pasta Soup
Directions
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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.
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.
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.