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Pasta Meatball Soup 2

Course Soup, Soup, Stew & Chili
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 6 to 8

Ingredients

  • 1 egg
  • 1/4 cup breadcrumbs dry
  • 1/4 cup milk
  • 1/2 tsp dry mustard
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 lb. ground beef
  • 1 tbs. canola oil

Sauce:

  • 1 cup onion chopped
  • 2 cloves garlic minced
  • 1 tbs. canola oil
  • 2 tbs. all-purpose flour
  • 1 1/2 cup diced tomatoes (14-1/2 oz) undrained
  • 2 tbs. tomato paste
  • 1 bay leaf
  • 3/4 tsp thyme dried
  • 1/2 tsp salt
  • 1 1/2 cups carrots sliced
  • 1 1/2 cups zucchini chopped
  • 1 cup green pepper chopped
  • 1 cup red pepper chopped
  • 1 tbs. parsley fresh, minced
  • 2 cups cooked pasta

Instructions

  • In a large bowl, combine the egg, crumbs, milk, mustard, salt and pepper. Crumble beef over mixture. Shape into 1-in. balls. In a Dutch oven over medium heat, brown meatballs in oil; drain and set aside.
  • In same pan, sauté onion and garlic in oil until onion is tender. Whisk in flour. Gradually add broth, stirring constantly; bring to a boil. Cook and stir 1-2 minutes or until thickened. Stir in the tomatoes, paste, bay leaf, thyme and salt. Add meatballs and carrots; bring to a boil. Reduce heat; cover and simmer 30 minutes.
  • Add zucchini and peppers; bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until vegetables are tender. Add parsley and pasta; heat through. Remove bay leaf. Yield: 6-8 servings.

Notes

Wine Pairings
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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