How To Make Meatball Pasta Soup
Serve up a hearty bowl of soup for big weddings with our warm pasta soup! It’s loaded with delectable seasonings, and is bound to keep a crowd full.
Preheat the broiler.
Line a sheet pan with foil and coat it with cooking spray.
Place the ground beef, pork, egg, parmesan cheese, breadcrumbs, Italian seasoning, salt, and pepper in a bowl. Stir to combine.
Roll ½-inch sized meatballs out of the meat mixture and place on the sheet pan.
Broil for 8 minutes or until tops are browned.
Melt the butter in a large soup pot over medium heat.
Add the onion, carrot and celery to the pot and cook for 5 to 6 minutes or until just softened.
Add the garlic and cook for 30 seconds.
Pour in the chicken broth and acini de pepe, then season the soup with salt and pepper to taste.
Bring the soup to a simmer.
Add the meatballs to the soup.
Cook for 10 minutes or until pasta and vegetables are tender.
Stir in the spinach and cook for 2 minutes or until wilted.
Sprinkle with parsley, serve, and enjoy!
- Calories: 749.41kcal
- Fat: 43.96g
- Saturated Fat: 14.66g
- Trans Fat: 0.79g
- Monounsaturated Fat: 20.00g
- Polyunsaturated Fat: 5.25g
- Carbohydrates: 45.37g
- Fiber: 2.66g
- Sugar: 11.24g
- Protein: 40.62g
- Cholesterol: 149.42mg
- Sodium: 1280.63mg
- Calcium: 202.55mg
- Potassium: 1112.99mg
- Iron: 4.21mg
- Vitamin A: 306.29µg
- Vitamin C: 10.48mg
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