Meatball and Pasta Soup

Meatball and Pasta Soup

15
Eileen Flood Yeisley 1

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

Ingredients

2 h servings 676 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 676 kcal
  • 34%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 59.1g
  • 19%
  • Protein:
  • 39.1 g
  • 78%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 1521 mg
  • 61%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

15
  1. 17 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

So glad I found this recipe because we do love soups any time of year. The meatballs are so much tastier than most and I think that is what makes it so special. Thanks for submitting

Very Good! I followed the recipe exactly and only added fresh thyme. Served it with whole grain sourdough bread and everybody loved it.

GREAT meatballs! Put them in the oven at 350 for about 15-20 minutes instead of frying them. Also used turkey instead of beef.