- 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
- 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.
05/02/2018
recipepes.com
Meatball and Pasta Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
