Meatball and Pasta Soup

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

• Preparation Time: 60 mins
• Cooking Time: 60 mins
• Total Time: 2 hr
• Calories: 676 Calories

Ingredients

• 1 egg
• ¼ cup milk
• 1 tablespoon butter
• 2 tablespoons dried parsley
• ⅛ teaspoon ground black pepper
• 1 clove garlic, minced
• ⅓ cup grated Parmesan cheese
• 2 stalks celery, chopped
• ½ pound lean ground beef
• 2 tablespoons minced onion
• ¼ teaspoon ground black pepper, or to taste
• 1 tablespoon olive oil, or as needed
• ½ teaspoon salt, or to taste
• ¾ cup chopped yellow onion
• 1 large carrot, chopped
• ½ pound bulk Italian sausage
• ⅓ cup seasoned bread crumbs
• 1 (14.5 ounce) can chopped tomatoes
• 7 cups beef stock
• 2 tablespoons Italian-style tomato paste
• 6 ounces uncooked tri-color wagon wheel pasta

Recipe Instructions

Step 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.

Step 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.

Step 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.