Pasta and Meatball Soup

Staff Writer
Pasta and Meatball Soup
Pasta and Meatball Soup

Ian Garlick

Pasta and Meatball Soup

This chunky, hearty soup is great when you want a comforting and substantial meal.

Click here to see '500 Soups' for All Seasons.

4
Servings
278
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8 Ounces lean ground beef
  • 1/2 onion, grated
  • 2 cloves garlic, crushed
  • 1/2 Teaspoon dried oregano
  • 1 Tablespoon grated Parmesan, plus shaved for garnish
  • Salt and ground black pepper, to taste
  • 1 Tablespoon olive oil
  • One 14-ounce can chopped tomatoes
  • 3 1/4 Cups beef stock
  • 1 Tablespoon tomato paste
  • 3 -4 ounces conchigliette or other small pasta shapes
  • Fresh oregano leaves, for garnish

Directions

To make the meatballs, mix the beef, onion, 1/2 of the garlic, 1/2 of the oregano, and the Parmesan, and season well with salt and pepper. Roll the mixture into about 20 bite-size meatballs.

Heat the oil in a large saucepan. Working in batches if necessary, add the meatballs and brown them all over. Transfer the meatballs to a plate when browned.

Add the remaining garlic to the pan and cook for 1 minute. Add the browned meatballs, tomatoes, stock, tomato paste, and remaining oregano. Season with salt and pepper, to taste, and simmer gently for about 15 minutes. Add the pasta and simmer until tender, for 8-10 more minutes. Taste the soup and season with more salt and pepper, if necessary, then serve garnished with Parmesan and oregano.

Pasta Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pasta Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients.Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Pasta Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

Nutritional Facts

Total Fat
10g
15%
Sugar
5g
N/A
Saturated Fat
3g
14%
Cholesterol
37mg
12%
Protein
20g
40%
Carbs
28g
9%
Vitamin A
26µg
3%
Vitamin B12
1µg
21%
Vitamin B6
0.5mg
25.6%
Vitamin C
15mg
25%
Vitamin E
1mg
7%
Vitamin K
9µg
11%
Calcium
76mg
8%
Fiber
3g
14%
Folate (food)
24µg
N/A
Folate equivalent (total)
24µg
6%
Iron
3mg
17%
Magnesium
54mg
14%
Monounsaturated
5g
N/A
Niacin (B3)
6mg
29%
Phosphorus
241mg
34%
Polyunsaturated
0.8g
N/A
Potassium
875mg
25%
Riboflavin (B2)
0.3mg
20.4%
Sodium
934mg
39%
Thiamin (B1)
0.7mg
46.3%
Trans
0.3g
N/A
Zinc
4mg
24%

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