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.
Serves:
Ingredients
- ½lbground beef90% lean
- ½lbground pork
- 1egg
- ¼cupparmesan cheesegrated
- ¼cupbreadcrumbs
- ½tspsaltplus more to taste
- ¼tspblack pepperplus more to taste
- ¾tspItalian Seasoning
- 1tbspbutter
- ¾cuponiondiced
- ¾cupcarrotspeeled, halved and sliced
- ½cupcelerysliced
- 2tspgarlicminced
- 8cupschicken broth
- ¾cupacini de pepe pastauncooked
- 3cupsbaby spinach leaves
- 2tbspchopped parsley
- Cooking spray
Instructions
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Preheat the broiler.
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Line a sheet pan with foil and coat it with cooking spray.
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Place the ground beef, pork, egg, parmesan cheese, breadcrumbs, Italian seasoning, salt, and pepper in a bowl. Stir to combine.
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Roll ½-inch sized meatballs out of the meat mixture and place on the sheet pan.
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Broil for 8 minutes or until tops are browned.
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Melt the butter in a large soup pot over medium heat.
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Add the onion, carrot and celery to the pot and cook for 5 to 6 minutes or until just softened.
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Add the garlic and cook for 30 seconds.
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Pour in the chicken broth and acini de pepe, then season the soup with salt and pepper to taste.
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Bring the soup to a simmer.
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Add the meatballs to the soup.
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Cook for 10 minutes or until pasta and vegetables are tender.
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Stir in the spinach and cook for 2 minutes or until wilted.
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Sprinkle with parsley, serve, and enjoy!
Nutrition
- 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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