Meatball and Pasta Soup

Meatball and Pasta Soup

14 Reviews 2 Pics
  • Prep

    1 h
  • Cook

    1 h
  • Ready In

    2 h
EFY2178
Recipe by  EFY2178

“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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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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.

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Reviews (14)

Rate This Recipe
EILISH40
8

EILISH40

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

Summerpls
6

Summerpls

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

lisabentley76
5

lisabentley76

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

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 676 cal
  • 34%
  • Fat
  • 30.7 g
  • 47%
  • Carbs
  • 59.1 g
  • 19%
  • Protein
  • 39.1 g
  • 78%
  • Cholesterol
  • 129 mg
  • 43%
  • Sodium
  • 1521 mg
  • 61%

Based on a 2,000 calorie diet

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