Ingredients for Hearty Meatball Pasta & Vegetable Soup
- Meatballs Base
- 0.75-1 Pound Ground Beef (85% Lean, 15% Fat)
- 1/4 Tsp Italian Seasoning
- 1 egg
- 1/8 Tsp Salt
- 1/8 Tsp Pepper
- 1 1/2 TBsp Worcestershire sauce
- 1 TBsp Soy sauce
- 1-2 TBsp vegetable oil
- Soup Base
- 6 Beef Bouillon Cubes
- 8 Cups Water
- 1 (15 oz) Can Stewed (OR) Diced Tomatoes — No Salt Added
- 3 Small Carrots, Thin Cut
- 2 Stalks Celery, Thin cut
- 2 Garlic Cloves, Minced
- 2/3 of 1/2 Onion, Diced
- 2 Mushrooms, Sliced and cut in half
- 1 1/2 Cups Farfalle (Bowtie) Pasta, Uncooked
Cooking Instructions for making Hearty Meatball Pasta & Vegetable Soup
In a large bowl make mini meatballs using ingredients listed, excluding oil, mix to combine but do not over mix. pre-heat a 12 inch skillet (preferably stainless steel) over medium heat, add in oil and allow it to heat up for around 30 seconds to 1 minute before adding in meatballs. turn occasionally until cooked through.
NOTE: when adding meatballs use a clock like pattern, use tongs to turn in the same order as first placed into skillet. Allow meatballs to caramelize on both sides.
In a stock pot add in 5 cups of water, use medium heat, allow water to come to a hot simmer and remove 1 cup of the water to dissolve 6 beef bouillon cubes before adding back into pot. Prepare onion as directed (caramelize first if desired) and add in stock pot.
Prepare vegetables as described, Once the meatballs are ready add them to your stock pot. Add in 3 cups of water. Drain grease from skillet, use liquid from the stock pot to deglaze skillet and add those dripping to your stock pot.
Add in veggies (minus mushrooms), stewed (or diced) tomatoes and boil for 20 minutes. Add in uncooked pasta and continue to boil for an additional 5 minutes. Add in mushrooms cook for 2 minutes before reducing heat to medium-low and simmer for 20 minutes. Soup is ready when pasta is tenderly cooked to al dente, or desired doneness — Let pasta absorb that beef broth!
Serve and Enjoy!
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