Recipes

Meatball and Pasta Soup

Name: Meatball and Pasta Soup
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Ingredients: 0.5 pound lean ground beef; 0.5 pound bulk Italian sausage; 0.33333334326744 cup grated Parmesan cheese; 0.33333334326744 cup seasoned bread crumbs; 0.25 cup milk; 1 egg; 2 tablespoons dried parsley; 1 clove garlic, minced; 0.125 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; 0.75 cup chopped yellow onion; 7 cups beef stock; 2 tablespoons Italian-style tomato paste; 1 (14.5 ounce) can chopped tomatoes; 0.5 teaspoon salt, or to taste; 0.25 teaspoon ground black pepper, or to taste; 6 ounces uncooked tri-color wagon wheel pasta

4.5

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

Recipe by Eileen Flood Yeisley

Published on April 3, 2019

3

Prep Time:

1 hrs

Cook Time:

1 hrs

Total Time:

2 hrs

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

For the meatballs:

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

For the soup:

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

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.
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 (per serving)

676	Calories
31g	Fat
59g	Carbs
39g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 676
% Daily Value *
Total Fat 31g	39%
Saturated Fat 11g	57%
Cholesterol 123mg	41%
Sodium 1521mg	66%
Total Carbohydrate 59g	21%
Dietary Fiber 6g	20%
Total Sugars 14g
Protein 39g
Vitamin C 42mg	209%
Calcium 233mg	18%
Iron 7mg	38%
Potassium 1054mg	22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.