Meatball and Pasta Soup

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

Step: 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.

Step: 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.

Step: 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.

Per Serving: 676 calories; protein 39.1g; carbohydrates 59.1g; fat 30.7g; cholesterol 122.8mg; sodium 1520.9mg.

The name of “stew” can process to 2 time a dish and a cooking method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, but it does have a few notable differences. The meat is chopped into smaller pieces but of being processing menu whole , and the water based material completely covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.