Meatball and Pasta Soup Recipe -
Meatball and Pasta Soup Recipe
  • READY IN 2 hr

Meatball and Pasta Soup

Recipe by  

"Italian sausage and ground beef meatballs in beef stock with veggies and tri-colored wheel pasta make a satisfying and hearty soup."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    1 hr
  • COOK

    1 hr

    2 hrs


  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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Reviews More Reviews

May 01, 2009

So glad I found this recipe because we do love soups any time of year. The meatballs are so much tastier than most and I think that is what makes it so special. Thanks for submitting

Apr 27, 2009

Very Good! I followed the recipe exactly and only added fresh thyme. Served it with whole grain sourdough bread and everybody loved it.


17 Ratings

May 03, 2010

GREAT meatballs! Put them in the oven at 350 for about 15-20 minutes instead of frying them. Also used turkey instead of beef.

Nov 16, 2009

very good ....only thing i did differently was I added zucchini....thanks for sharing YUMMY!

Dec 14, 2009

Very good soup. I omitted the tomato paste and store canned tomatoes, using 1 pint of home canned tomatoes. Used hot Italian sausage (Roma). Initially I was doubling the recipe, but when I tired of making the meatballs, I just mixed the sauteed carrots, celery, and onions with the remaining meatball mixture, formed it into a loaf and we had a wonderful meatloaf supper!!

Jun 08, 2009

I found this to be an excellent recipe but made a few adjustment's. I used hot Italian sausage in the meatball mix and added cabbage in place of the pasta to give it a more vegetable direction and not be as heavy as it would with pasta. The cabbage really add's to the homemade beef stock.

Jul 10, 2009

Great soup! I made a few changes b/c of my personal preferences: all beef in the meatballs, 2 cans beef broth plus 1 1/2 cans water and 1 beef bouillon cube, boiled my pasta in the soup, left out additional soup and celery. Will def make this again!

Mar 01, 2010

very good, i did do some adjustments though, we used rotel tomatoes and i put a tsp of oregano and 1 of italian seasoning as other thing i did was i cooked the meatballs by boiling them, i do not like fried meatballs, boiled ones seem mopre temder to me then tough when fried


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  • Calories
  • 676 kcal
  • 34%
  • Carbohydrates
  • 59.1 g
  • 19%
  • Cholesterol
  • 123 mg
  • 41%
  • Fat
  • 30.7 g
  • 47%
  • Fiber
  • 5.6 g
  • 22%
  • Protein
  • 39.1 g
  • 78%
  • Sodium
  • 1521 mg
  • 61%

* Percent Daily Values are based on a 2,000 calorie diet.

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