Meatball And Pasta Soup Food

MEATBALL AND PASTA SOUP

Steps:

• 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.
• 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.
• 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.

MEATBALL SOUP

Steps:

• Bring water to a boil in a large saucepan.
• Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
• Add macaroni and cook until pasta is done. Top with Parmesan cheese to serve.

PASTA MEATBALL SOUP

Steps:

• Cook pasta according to package directions. Meanwhile, combine the remaining ingredients in a soup kettle or Dutch oven. Bring to a boil; cover and simmer for 5 minutes. Drain pasta. Add to soup; heat through.

MINI MEATBALL SOUP

Steps:

• In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
• While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
• Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches.
• In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.
• Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.

MEATBALL & PASTA SOUP

Steps:

• In a 6-qt. stockpot, bring stock, garlic and 3/4 teaspoon salt to a boil. Meanwhile, in a large bowl, mix egg, bread crumbs, milk, ketchup, Worcestershire sauce, onion powder, pepper and remaining salt. Add beef; mix lightly but thoroughly. Shape into 1-in. balls., Add carrots, pasta and meatballs to boiling stock. Reduce heat; simmer, uncovered, 10-12 minutes or until meatballs are cooked through and pasta is tender, stirring occasionally. Stir in spinach until wilted. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

MEATBALL PASTA SOUP

Steps:

• Heat oil in large saucepan over medium-high heat until hot. Add onion, bell pepper and garlic; cook and stir 2 to 3 minutes or until vegetables are crisp-tender.
• Add all remaining ingredients except macaroni; mix well. Bring to a boil. Reduce heat; cover and simmer 10 minutes.
• Add macaroni; cook, uncovered, 10 to 15 minutes or until macaroni is tender.

PASTA AND MEATBALL SOUP

Steps:

• Prepare the pasta according to package directions; drain and set aside.
• In a large pot, add the remaining ingredients; stir to combine.
• Bring to a boil; cover and simmer for 5 minutes.
• Add pasta and cook until heated through.

ITALIAN MEATBALL SOUP WITH ORZO

Steps:

• Add the olive oil, onions, carrots and garlic to a large pot and heat over medium heat until vegetables are beginning to soften, 5-7 minutes.
• Add the chicken broth, tomatoes, oregano, basil, bay leaves, meatballs and parmesan rind. Increase heat to medium high and bring to a boil.
• Once the liquid is boiling add the pasta and reduce heat to medium low. Cover and simmer for about 12 minutes, until pasta is el dente.
• Remove the bay leaves and parmesan rind, add the chopped herbs and stir to combine. Season with salt and pepper to taste.
• Serve immediately topped with additional chopped herbs and shredded parmesan.

MEATBALL & TOMATO SOUP

Steps:

• Heat the oil in a saucepan. Fry the onion and peppers for 7 mins, then stir through the garlic and chilli flakes and cook for 1 min. Add the tomatoes, giant couscous and veg stock and bring to a simmer.
• Season to taste, then add the meatballs and spinach. Simmer for 5-7 mins or until cooked through. Ladle into bowls and top with the basil and some parmesan, if you like.

EASY MEATBALL SOUP

Steps:

• Place the meatball ingredients in one large mixing bowl. Drizzle a little extra virgin olive oil. Mix until the meat mixture is well incorporated.
• Form the mixture into meatballs about 1 ½ tbsp each (whatever size you choose, stick to it). Arrange the meatballs on a large, lightly oiled sheet pan and broil for 5 to 8 minutes until browned (they will cook some more in the soup).
• In a large pot, heat about 2 tbsp extra virgin olive oil over medium-high heat. Add onions, carrots, celery, bell peppers, and garlic. Cook, stirring occasionally, for 5 minutes.
• Add broth and tomatoes. Season with oregano, paprika, salt and pepper. Cook over mediu/medium-high heat for 10 minutes.
• Add the meatballs and pasta. Cook for 10 minutes or until pasta is cooked.
• Remove from heat and stir in parsley. Transfer to serving bowls, and if you like sprinkle a bit more grated Parmesan cheese. If you like heat, add some crushed pepper flakes. Enjoy!

WARM & COZY ITALIAN MEATBALL SOUP

Steps:

• MEATBALLS: In a medium bowl, using a fork, mix together all the meatball ingredients except the ground beef. When the ingredients are combined, add the ground beef and mix. Just be sure you don't overwork the meat. Roll into 30-32 meatballs using a tablespoon to measure out the mixture. Set the rolled meatballs aside on a plate or baking sheet.
• COOK THE MEATBALLS: In a 4 ½ quart dutch oven (or larger) heat a tablespoon of olive oil over medium heat. When warm, add roughly half the meatballs (or whatever fits in a single layer with space between the meatballs.) Cook the meatballs, flipping as needed to brown all sides, about 6 minutes. Don't worry if they haven't cooked all the way through, we will finished cooking them in the soup. If you need to do this in two batches, add a splash of oil in between if it needs it. Set meatballs aside for now. If you have grease at the bottom of your pan, drain everything but 1 teaspoon's worth.
• SOUP: Add the remaining tablespoon of oil to the pan and allow it to heat through. Sauté the onions for 5 minutes or until translucent, then add the garlic and continue to cook for 30 seconds. When the garlic is fragrant, add the tomato paste, and red pepper flakes. Crush the fennel seeds between your fingers (or in a mortar and pestle) then add them in (if using) and sauté it for 30 seconds. Add the pasta sauce, broth, 1 cup of water, and the seared meatballs. Bring to a boil. Add the pasta and reduce the heat to medium so it simmers. Cook for 10-12 minutes or until the pasta is tender and cooked through. If the soup seems a little thick, feel free to add up to 1 cup of water to thin it to your liking. Be sure to bring it back to a boil if you add any more water! Taste and adjust seasonings as desired. Ladle the soup into soup bowls, top with chopped parsley, and serve with slices of fresh bread (garlic toast recipe in notes.)

HEARTY MEATBALL SOUP II

Steps:

• In a large pot over medium high heat, combine the onion soup mix, carrots and water and bring to a boil, cooking until carrots are tender. Add the tomatoes, green beans, chicken broth and mixed vegetables, and simmer for 15 minutes.
• Meanwhile, in a large bowl, combine the beef, egg, bread crumbs, Parmesan cheese and ground black pepper. Roll into tiny, bite size meatballs and add to the soup.
• Simmer for another 20 minutes, then add the pasta. Simmer for another 15 minutes, or until meatballs and pasta are fully cooked.

SPAGHETTI AND MEATBALL SOUP

Steps:

• In a large saucepan, over medium-high brown the meatballs on all sides. This takes about 5-10 minutes. Drain any excess fat.
• Turn the heat down, add the garlic, Italian seasoning, and the tomato sauce. Rinse out the bottle of sauce with the wine and add to the pan, if using. Bring up to a simmer, then cover the pot and gently simmer the meatballs until they are cooked through (they should reach 160F inside.)
• Meanwhile, break the pasta in half, and cook in well salted water until just barely al dente. Reserve 2 cups of pasta cooking water, and drain the pasta.
• Add the pasta to the tomato sauce, along with about a cup of the reserved pasta water. Stir well, and add a little more pasta water if you'd like the consistency to be thinner. Taste to adjust any of the seasonings.
• Serve hot with plenty of Parmesan cheese and a good grinding of black pepper.

MINI MEATBALL AND PASTA MARINARA SOUP

Steps:

• In a large pot over medium heat, heat oil. Add onions, carrots, garlic, Italian seasoning, and red pepper flakes and season with salt and pepper. Cook, stirring occasionally, until vegetables soften, about 6 minutes.
• Add marinara and chicken broth and bring to a simmer. Add sausage meatballs and pasta and cook, stirring frequently, until pasta is al dente, 9 to 12 minutes. Stir in spinach to wilt and then remove from heat.
• Serve with Parmesan.

MEATBALL SOUP

Steps:

• Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion and celery to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add crushed tomatoes and their juices, beef broth, tomato paste, 1/4 teaspoon of Italian Essence, and 1/2 teaspoon of salt and stir to combine. Bring to a low simmer and simmer for 15 minutes.
• While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground pork, eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoon of the Italian Essence, and 1/2 teaspoon of the salt and, using clean hands, mix until thoroughly combined.
• Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands.
• Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the remaining 1/4 cup grated Parmesan. Simmer for 20 minutes, or until meatballs are cooked through.
• Add the ditalini and spinach to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.

SPAGHETTI AND CHICKEN MEATBALL SOUP

Steps:

• In a large bowl, stir together the chicken, half the Parmesan, half the garlic, the egg and 1 teaspoon salt. Stir with your hands until combined. Using wet or oiled hands, roll into 12 to 14 meatballs (about 1 1/2 inches in diameter each). Meatballs will be very soft, but if they don't hold their shape, refrigerate until Step 3.
• In a large pot or Dutch oven, heat the oil, tomato paste, remaining garlic and the red-pepper flakes (if using) over medium. Cook, stirring, until the garlic is sizzling and fragrant and the oil is stained red, 2 to 3 minutes. Add the chicken broth, marinara sauce and 2 cups of water. Keep on medium heat and bring to a simmer.
• Gently add the meatballs to the broth and stir to combine. Add the spaghetti. Simmer over medium, stirring gently and often, until the meatballs are cooked through and the pasta is al dente, 10 to 12 minutes. (Pasta will finish cooking from the heat of the soup). Turn off the heat, stir in the remaining 1/2 cup Parmesan and season to taste with salt and red-pepper flakes, if using. Serve with a sprinkling of Parmesan and red-pepper flakes, if desired.