Meatball and Pasta Soup

• 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

1. Mix together in a bowl the ground beef, sausage, Parmesan cheese, bread crumbs, milk, egg, parsley, garlic, pepper, and onion.
2. Roll into small meatballs, about 1 to 2 teaspoons each.
3. Heat olive oil in a large skillet over medium-high heat.
4. Brown meatballs in batches and drain on paper towels, wiping out pan between batches and adding more oil as needed.
5. Melt butter in a large pot over medium heat.
6. Add carrots, celery, and onion and cook until slightly softened, about 8 minutes.
7. Stir in the meatballs, stock, tomato paste, tomatoes, salt and pepper.
8. Bring to a boil, then reduce heat to low.
9. Simmer for 30 minutes.
10. Skim fat from surface.
11. Bring a large pot of salted water to a boil.
12. Add pasta and cook until al dente, 8 to 10 minutes.
13. Drain.
14. Cover and set aside.

ground beef, italian sausage, parmesan cheese, bread crumbs, milk, egg, parsley, clove garlic, ground black pepper, onion, olive oil, butter, carrot, stalks celery, yellow onion, beef stock, italianstyle, tomatoes, salt, ground black pepper, wagon wheel pasta

Taken from allrecipes.com/recipe/meatball-and-pasta-soup/ (may not work)