Meatball and Pasta Soup

Ingredients

• 7 cups beef stock 
• 0.5 pound bulk sausage italian
• 1 tablespoon butter 
• 14.5 ounce canned tomatoes chopped canned
• 1 large carrots chopped
• 2 stalks celery chopped
• 2 tablespoons parsley dried
• 1  eggs 
• 1 clove garlic minced
• 0.3 teaspoon ground pepper black to taste
• 0.5 pound ground beef lean
• 0.3 cup milk 
• 2 tablespoons onion minced
• 0.3 cup parmesan cheese grated
• 0.5 teaspoon salt to taste
• 0.3 cup seasoned bread crumbs 
• 2 tablespoons tomato paste italian-style
• 6 ounces tri-color wagon wheel pasta uncooked
• 0.8 cup onion yellow chopped

Equipment

• bowl
• frying pan
• paper towels
• pot

Directions

1. Mix together in a bowl the ground beef, sausage, Parmesan cheese, bread crumbs, milk, egg, parsley, garlic, pepper, and onion.
2. Roll into small meatballs, about 1 to 2 teaspoons each.
3. Heat olive oil in a large skillet over medium-high heat. Brown meatballs in batches and drain on paper towels, wiping out pan between batches and adding more oil as needed.
4. Melt butter in a large pot over medium heat.
5. 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.
6. Bring a large pot of salted water to a boil.
7. Add pasta and cook until al dente, 8 to 10 minutes.
8. Drain. Cover and set aside.