MEATBALL AND PASTA SOUP

Meatball and Pasta Soup image

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

Provided by Eileen Flood Yeisley

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 2h

Yield 4

Number Of Ingredients 21

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1520.9 mg, Sugar 14.1 g