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

prep:
1 hr
cook:
1 hr
total:
2 hrs
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • 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.

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  • 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

676.02 calories; 39.08 g protein; 59.11 g carbohydrates; 30.66 g fat; 122.83 mg cholesterol; 1520.85 mg sodium.Full Nutrition


Reviews (18)

Read All Reviews

Most helpful positive review

EILISH40
05/01/2009
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
(9)

Most helpful critical review

Anonymous
05/03/2010
GREAT meatballs! Put them in the oven at 350 for about 15-20 minutes instead of frying them. Also used turkey instead of beef.
(7)
21 Ratings
  • 5 Rating Star 11
  • 4 Rating Star 10
EILISH40
05/01/2009
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
(9)
Summerpls
04/27/2009
Very Good! I followed the recipe exactly and only added fresh thyme. Served it with whole grain sourdough bread and everybody loved it.
(7)
Anonymous
05/03/2010
GREAT meatballs! Put them in the oven at 350 for about 15-20 minutes instead of frying them. Also used turkey instead of beef.
(7)
SHEREEB
11/16/2009
very good....only thing i did differently was I added zucchini....thanks for sharing YUMMY!
(5)
Tammie
12/14/2009
Very good soup. I omitted the tomato paste and store canned tomatoes using 1 pint of home canned tomatoes. Used hot Italian sausage (Roma). Initially I was doubling the recipe but when I tired of making the meatballs I just mixed the sauteed carrots celery and onions with the remaining meatball mixture formed it into a loaf and we had a wonderful meatloaf supper!!
(4)
Anonymous
06/08/2009
I found this to be an excellent recipe but made a few adjustment's. I used hot Italian sausage in the meatball mix and added cabbage in place of the pasta to give it a more vegetable direction and not be as heavy as it would with pasta. The cabbage really add's to the homemade beef stock.
(4)
pampered_dawn
07/10/2009
Great soup! I made a few changes b/c of my personal preferences: all beef in the meatballs 2 cans beef broth plus 1 1/2 cans water and 1 beef bouillon cube boiled my pasta in the soup left out additional soup and celery. Will def make this again!
(3)
wormosa
03/01/2010
very good i did do some adjustments though we used rotel tomatoes and i put a tsp of oregano and 1 of italian seasoning as well...one other thing i did was i cooked the meatballs by boiling them i do not like fried meatballs boiled ones seem mopre temder to me then tough when fried
(2)
Stephanie
12/29/2012
husband gives it 5 stars. I crushed ceasar croutons for bread crumbs. I also baked the meatballs at 350 for 30 minutes before putting in red sauce. If you bake rotate balls 15 minutes. I did not make the soup.
(1)