Ingredients
Units
Scale
- 2 tablespoons extra-virgin olive oil
- 1 carrot, peeled and chopped into a small dice
- 1 medium yellow skinned onion, chopped
- 2 small ribs celery ,chopped
- 3 cloves garlic, chopped
- 3 cups tomato sauce or 1 (14-ounce) can plus 1 (8-ounce) can
- 3 cups chicken stock, available in a box on the soup aisle
- 1 pound ground beef, pork and veal mix (meatloaf mix)
- 1/2 cup grated cheese, Parmigiano or Romano, plus more to pass at table
- 1/2 cup Italian bread crumbs
- 1 large egg, beaten
- 1/2 pound favorite small pasta, such as orzo, small shell, or elbow macaroni
Instructions
- Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, carrots, onions, celery, garlic and sauté 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil.
- While soup comes to a boil, mix the ground meat with cheese, breadcrumbs, egg and parsley. Roll into 1 1/2 to 2-inch balls.
- Remove lid from soup and slide balls into soup. Bring back to a boil, then stir in pasta.
- Reduce the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Serve hot with garlic bread and a green salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes