This Pasta Meatball Soup is the same as hot dog soup except that we remove the skins from Italian sausages to make meatballs and include them in the soup instead of hot dogs. We can also use the homemade Italian Sausage meat mix to shape the meatballs. It's an incredibly tasty soup, boasting a rich, beefy tomato soup flavor with Italian sausage meatballs. Made even better when served with a piece of buttered bread, dinner roll, garlic bread, or grilled cheese.
Servings: 10
Ingredients
- 2-4 Links Italian Sausage - or Homemade Italian Sausage Mix
- 1/4 C Fat
- 1 C Short Pasta
- 3-5 Cloves Garlic - coarsely chopped
- 2 Carrots & Celery - each, diced or sliced
- 1 Med Onion - diced
Soup Base
- 8 C Water
- 4 Cubes Beef Bouillon
- 1 C Tomato Paste
- 1/2 C Sweet Pimento Paste
- 3 Tbl Smoked Paprika
- 2 Tbl Lemon Juice & Chickpea Flour - each
- 3-5 Bay Leaves - or 1/4 tsp ground
Instructions
- Meatballs: Remove the skin from the sausages and shape into 1/2 Tbl meatballs. Or use the homemade Italian sausage mix to make the meatballs. Once all the meatballs are shaped and placed on a baking sheet, transfer to the freezer to freeze them. Remove the frozen meatballs and dislodge them from the baking sheet. Heat a pan over medium heat and add the fat and the meatballs to brown them.
- Soup base: Combine all the ingredients for the soup base into a bowl, mix, and set aside.
- Mirepoix: Add the chopped vegetables and continue to cook for 5 minutes.
- Simmer: Turn the heat up to max, add the soup base, and mix while bringing it to a boil. Reduce the heat back to medium and simmer for 20 minutes. Mix every so often, scraping the bottom.
- Rest: Add the pasta to mix through and bring to a hard boil over max heat before covering and removing from the heat to set aside and rest for 20-25 minutes.