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Meatball and Pasta Soup

Eileen Flood Yeisley

"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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2 h servings 676 cals
Original recipe yields 4 servings


  • Calories:
  • 676 kcal
  • 34%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 59.1g
  • 19%
  • Protein:
  • 39.1 g
  • 78%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 1521 mg
  • 61%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 17
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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

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

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

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

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...

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 a...

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 ...

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 t...

Very good hearty soup recipe.......made using loose ground beef instead of meatballs and 1 can crushed tomatoes in place of paste and chopped tomatoes....very tasty...spice to your own preferenc...