Meatball Soup with Tri-Colour Pasta

Meatball Soup with Tri-Colour Pasta


18 people made this

The secret to really good meatballs is to use both beef and pork mince. This recipe makes a very robust soup, full of vegetables and pasta.


Serves: 4 

  • For the meatballs
  • 250g lean beef mince
  • 250g pork mince
  • 1/3 cup (45g) grated Parmesan cheese
  • 1/3 cup (45g) bread crumbs
  • 1/4 cup (65ml) milk
  • 1 egg
  • 2 tablespoons dried parsley
  • 1 clove garlic, minced
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons minced onion
  • 1 tablespoon olive oil, or as needed
  • For the soup
  • 1 tablespoon butter
  • 1 large carrot, chopped
  • 2 stalks celery, chopped
  • 3/4 cup chopped yellow onion
  • 7 cups (1 3/4 litres) beef stock
  • 2 tablespoons tomato paste
  • 440g tinned chopped tomatoes
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon ground black pepper, or to taste
  • 185g uncooked tri-colour small pasta

Preparation:1hour  ›  Cook:1hour  ›  Ready in:2hours 

  1. Mix together in a bowl the beef and pork mince, Parmesan cheese, bread crumbs, milk, egg, parsley, garlic, pepper and onion. Roll into small meatballs, about 1 to 2 teaspoons each.
  2. Heat olive oil in a large frypan over medium-high heat. Brown meatballs in batches and drain on paper towels, wiping out pan between batches and adding more oil as needed.
  3. 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.
  4. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes. Drain. Stir into the soup.

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