meatball and pasta soup

Ingredients

• Servings: 4
• for the meatballs:
• 1/2 pound lean ground beef
• 1/2 pound bulk italian sausage
• 1/3 cup grated parmesan cheese
• 1/3 cup seasoned bread crumbs
• 1/4 cup milk
• 1 egg
• 2 tablespoons dried parsley
• 1 clove garlic, minced
• 1/8 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
• 3/4 cup chopped yellow onion
• 7 cups beef stock
• 2 tablespoons italian-style tomato paste
• 1 (14.5 ounce) can chopped tomatoes
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste
• 6 ounces uncooked tri-color wagon wheel pasta

Recipe

Cook Time: 1 hr

Ready Time: 2 hrs


• 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.