Meatball And Pasta Soup
Serves: 5
Lilian Bahringer
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
53
Sourness
35
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
450 g
Lean Ground Beef450 g
Italian Sausage (bulk)1 cup
Grated Parmesan Cheese1 cup
Seasoned Bread Crumbs1 cup
Milk1
Egg2 tbsps
Dried Parsley1 clove
Garlic (minced)2 tbsps
Onion (minced)1 tbsp
Olive Oil (or as needed)1 tbsp
Butter1 large
Carrot (chopped)2 stalks
Celery (chopped)3 cup
Yellow Onion (chopped)7 cups
Beef Stock1 tsp
Salt (to taste)Directions:
1
Mix together in a bowl the ground beef, sausage, Parmesan cheese, bread crumbs, milk, egg, parsley, garlic, pepper, and onion
2
Roll into small meatballs, about 1 to 2 teaspoons each
3
Heat olive oil in a large skillet over medium-high heat
4
Brown meatballs in batches and drain on paper towels, wiping out pan between batches and adding more oil as needed
5
Melt butter in a large pot over medium heat
6
Add carrots, celery, and onion and cook until slightly softened, about 8 minutes
7
Stir in the meatballs, stock, tomato paste, tomatoes, salt and pepper
8
Bring to a boil, then reduce heat to low
9
Simmer for 30 minutes
10
Skim fat from surface
11
Bring a large pot of salted water to a boil
12
Add pasta and cook until al dente, 8 to 10 minutes
13
Drain
14
Cover and set aside