Ingredients

• For the meatballs:
• 1/2 pound lean ground beef
• 1/2 pound bulk Italian sausage
• 1/3 cup grated Parmesan cheese
• 1/3 cup seasoned bread crumbs
• 1/4 cup 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 beef stock
• 2 tablespoons Italian-style tomato paste
• 1 (14.5 ounce) can chopped tomatoes
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste
• 6 ounces uncooked tri-color wagon wheel pasta

Instructions

1. Mix together in a bowl the ground beef, sausage, Parmesan cheese, bread crumbs, milk, egg, parsley, garlic, pepper, and onion. Roll into small meatballs, about 1 to 2 teaspoons each. 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.
2. 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.
3. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes. Drain. Cover and set aside.