Meatball Soup with Pasta
This soup recipe is delicious, made with meatballs and pasta in a beef broth. Serve with grated parmesan cheese and warm Italian bread.
½ lb. Ground Beef (85% Lean) & ½ lb. Sweet Italian Sausage, casing removed
2 Eggs, ¼ Cup Grated Pecorino Romano Cheese, ½ Cup Seasoned Breadcrumbs
2 Cloves Minced Garlic & 2 Tbsp. Fresh Minced Parsley
2 Tbsp. Olive Oil & 2 Cloves Minced Garlic
1 Cup Diced Onion, 1 Cup Diced Celery, 1 Cup Diced Carrot
1-48oz. Beef Broth & 2 Tbsp. Beef Base
1 Cup Pasta (like Farfallini)
Parmesan Cheese, Grated (Garnish) & Chopped Parsley (Garnish)
Meatballs: Combine all meatball ingredients in a large mixing bowl. Using a small melon scoop, measure out the meatballs, and hand roll each ball into a round shape. Place the meatballs on a greased baking sheet. Bake in a preheated 350 degree oven for approx. 15-20 minutes, or until meatballs are firm. Set aside. Soup: In a soup pot over medium heat, combine oil and garlic. Saute for approx. 1 minute, until the garlic is light brown. Add the onions, celery, and carrots. Saute for approx. 7 minutes, until vegetables begin to soften. Add the beef broth and the beef base and bring to a boil. Lower heat to a simmer and add the pasta. Cook for approx. 10 minutes, until the pasta is cooked through. Season the soup with salt and pepper to taste. Serve with freshly grated parmesan cheese and garnish with chopped parsley.