Meatball and Pasta Soup10 Reviews
- Prep: 1 hr
- Cook: 1 hr
- Ready In: 2 hr
“Italian sausage and ground beef meatballs in beef stock with veggies and tri-colored wheel pasta make a satisfying and hearty soup.” - by EFY2178
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 676 cal
- 30.7 g
- 59.1 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"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..." See more"
"Very Good! I followed the recipe exactly and only added fresh thyme. Served it with whole grain sourdough bread and everybody loved it...." See more"
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