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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
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.
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.
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.
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