Ingredients

The following ingredients have 6 Servings
  • ½ pound ground beef
  • ½ pound mild Italian sausage
  • 2 cloves garlic (minced)
  • 1 large egg (beaten)
  • ¼ cup freshly grated parmesan
  • ¼ cup Italian breadcrumbs
  • 1 teaspoon Italian seasoning
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)
  • 1 tablespoon olive oil
  • 1 medium onion (diced)
  • 2 large carrots (diced)
  • 2 stalks celery (diced)
  • 3 cloves garlic (minced)
  • 6 cups beef broth
  • 1 15-ounce can tomato sauce
  • 1 15-ounce can crushed tomatoes (undrained)
  • 1 teaspoon Italian seasoning
  • 1 cup dry short-cut pasta (see Notes)
  • ¼ cup fresh parsley (chopped)
  • freshly grated parmesan (for serving, optional)

Instruction

  • Lightly grease baking sheet with butter or spray oil. Turn broiler on high.
  • Mix together all meatball ingredients in large bowl until thoroughly combined. Using teaspoon or cookie scoop, scoop 2 tablespoons of meatball mixture and roll between hands to smooth into meatball shape. Place on baking sheet and repeat until all meatballs have been formed.
  • Place baking sheet under broiler. Broil meatballs for 6 to 7 minutes or until browned, but not completely cooked through. Meatballs will finish cooking in soup.
  • In heavy-bottomed pot or dutch oven, heat olive oil over medium-high heat. Once oil is hot and shimmery, add onions, carrots, celery, and garlic. Cook veggies 4 to 5 minutes, stirring frequently, until all have softened.
  • Pour in beef broth, tomato sauce, crushed tomatoes, and Italian seasoning. Stir well and simmer 5 to 6 minutes.
  • Add dry pasta and broiled meatballs to soup. Cook until pasta is tender and meatballs are cooked through, then stir in fresh parsley. Portion soup into serving bowls, garnish with grated parmesan if desired, and serve hot.