Aunt Fannys Pasta Soup With Little Meatballs Recipes

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MEATBALL & PASTA SOUP



Meatball & Pasta Soup image

When we do manage to get cold weather in California, I stir up this power-packed soup that encourages my guys to eat more veggies and stay warm. -Laura Greenberg, Lake Balboa, CA

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (3 quarts).

Number Of Ingredients 14

8 cups vegetable stock
1 garlic clove, minced
1 teaspoon salt, divided
1 large egg
1/2 cup dry bread crumbs
1/4 cup 2% milk
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon pepper
1 pound lean ground beef (90% lean)
4 medium carrots, chopped
1 cup uncooked orzo pasta
1 package (6 ounces) fresh baby spinach

Steps:

  • In a 6-qt. stockpot, bring stock, garlic and 3/4 teaspoon salt to a boil. Meanwhile, in a large bowl, mix egg, bread crumbs, milk, ketchup, Worcestershire sauce, onion powder, pepper and remaining salt. Add beef; mix lightly but thoroughly. Shape into 1-in. balls., Add carrots, pasta and meatballs to boiling stock. Reduce heat; simmer, uncovered, 10-12 minutes or until meatballs are cooked through and pasta is tender, stirring occasionally. Stir in spinach until wilted. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 254 calories, Fat 6 g fat (2 g saturated fat), Cholesterol 59 mg cholesterol, Sodium 1058 mg sodium, Carbohydrate 31 g carbohydrate (4 g sugars, Fiber 2 g fiber), Protein 17 g protein.

PASTA MEATBALL SOUP



Pasta Meatball Soup image

When time is tight, Beverly Menser whips up Pasta Meatball Soup in her Madisonville, Kentucky home. The savory Italian soup relies on items most cooks have in the kitchen, including pasta, prepared spaghetti sauce, canned and frozen vegetables and frozen meatballs. The chunky mixture only needs to simmer for minutes before it can be ladled into bowls.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings (3 quarts).

Number Of Ingredients 9

1 cup uncooked spiral or shell pasta
1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
2 cans (14-1/2 ounces each) chicken broth
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups frozen sliced carrots, thawed
1 can (16 ounces) kidney beans, rinsed and drained
1 jar (14 ounces) meatless spaghetti sauce
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup frozen peas

Steps:

  • Cook pasta according to package directions. Meanwhile, combine the remaining ingredients in a soup kettle or Dutch oven. Bring to a boil; cover and simmer for 5 minutes. Drain pasta. Add to soup; heat through.

Nutrition Facts : Calories 273 calories, Fat 12g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 935mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 7g fiber), Protein 13g protein.

MINI MEATBALL SOUP



Mini Meatball Soup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 47m

Yield 4 big servings

Number Of Ingredients 26

2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
2 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
Salt and freshly ground black pepper
1 pound ground beef, pork and veal combined
1 egg, beaten
2 cloves garlic, minced
1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
1/2 cup plain bread crumbs, a couple of handfuls
1/2 teaspoon freshly grated or ground nutmeg
6 cups chicken stock or broth
2 cups water
1 1/2 cups dried pasta, rings, broken fettuccini or ditalini
1 pound triple washed fresh spinach, coarsely chopped
Grilled 4 Cheese Sandwiches, recipe follows*
Recipe courtesy Rachael Ray
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 tablespoons butter
1 clove garlic, cracked away from skin
8 slices crusty Italian semolina bread
1 cup shredded provolone
1 cup shredded mozzarella
1/2 cup grated Parmesan or Romano
1 cup shredded Asiago

Steps:

  • In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
  • While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
  • Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches.
  • In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.
  • Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.

MINI MEATBALL PASTA BAKE



Mini Meatball Pasta Bake image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h35m

Yield 6 to 8 servings

Number Of Ingredients 23

12 ounces ground beef
12 ounces Italian sausage
1/4 cup rolled oats
1/4 cup grated Parmesan
1/4 cup chopped fresh parsley
1/4 teaspoon dried oregano
Splash of milk
1 large egg, beaten
Kosher salt and freshly ground black pepper
Olive oil, for browning
Olive oil, as needed
3 cloves garlic, minced
1 yellow onion, chopped
One 28-ounce can diced tomatoes
One 12-ounce can tomato paste
2 cups hot water
1/4 cup chopped fresh parsley
1 tablespoon sugar
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh basil
1 pound ziti or mostaccioli pasta
16 ounces fresh mozzarella, cut into cubes
1/2 cup grated Parmesan

Steps:

  • For the meatballs: Add the ground beef, sausage, oats, Parmesan, parsley, dried oregano, milk, egg and some salt and pepper to a bowl and mix together well with your hands. Roll into approximately 48 meatballs (1 inch) and place on a baking sheet.
  • To brown the meatballs, heat some olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in 3 batches and cook, turning, until brown, 4 to 5 minutes per batch. Remove and drain on paper towels after each batch. Set the meatballs aside.
  • For the sauce: In a separate skillet or pot, heat some olive oil. Add the garlic and onion and cook until translucent, a few minutes. Add the diced tomatoes, tomato paste, hot water, parsley, sugar and some salt and pepper. Next, add the meatballs and stir to combine. Cook over medium heat for 20 minutes. Stir in the basil, then set aside to cool.
  • For the layering: Meanwhile, bring a large pot of water to a boil. Cook the pasta to al dente according to the package directions. Drain and set aside to cool.
  • To assemble: Spoon some cooled sauce on the bottom of a 9-by-13-inch dish. Layer on half of the pasta, half the sauce and meatballs and then half the mozzarella cubes. Repeat the layers once more and top the dish with the grated Parmesan.
  • If serving immediately, baked in a preheated oven at 350 degrees F until the cheese is golden and bubbly, 20 to 25 minutes. Let cool slightly and serve.
  • If serving later, cover the assembled dish and refrigerate. When ready to serve, bake straight from the fridge in a preheated oven at 350 degrees F until the cheese is golden and bubbly, 40 to 45 minutes. Let cool slightly and serve.

AUNT FANNIE'S DINNER SOUP



Aunt Fannie's Dinner Soup image

This is such a Midwestern dish. It reminds me of cold nights and blustery weather and a good bowl of soup to stick to the ribs. My mother has made this forever and it's like a cross between a shepherd's pie, and a fagoli style soup with a little down home twist that has a little "Kitchen Sink" inspiration. No, I didn't have an Aunt Fannie, it's just what we've always called it. Because it's a Midwest dish, it's definitely a taste as you go and jazz up the flavor to your own palate.

Provided by peskyleo

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1/3 cup pasta, uncooked
1 lb ground beef
1/3 onion, any size, chopped
3/4 teaspoon garlic powder
salt and pepper
0.75 (8 ounce) can tomato sauce
2/3 cup canned stewed tomatoes
0.667 (15 ounce) canned whole kernel corn
1 tablespoon Worcestershire sauce
1/3 green bell pepper, chopped
cheese

Steps:

  • Bring a large pot of lightly salted water boil.
  • Add pasta and cook 8 - 10 minute until al-dente.
  • In a large skillet over medium heat, saute ground beef 5 minutes. Add the onion and peppers and saute a further 5 minutes.
  • Add garlic and cook 1 minute. Season to taste.
  • Add tomato sauce, corn and pasta. Stir well 5 - 7 minutes. Serve.

Nutrition Facts : Calories 353.4, Fat 17.7, SaturatedFat 6.8, Cholesterol 77.1, Sodium 588.3, Carbohydrate 25.2, Fiber 2.9, Sugar 5, Protein 24.7

PASTA & MEATBALL SOUP WITH CHEESY CROUTONS



Pasta & meatball soup with cheesy croutons image

Give meatballs a new lease of life in this substantial pasta-packed soup

Provided by Good Food team

Categories     Dinner, Lunch, Soup

Time 40m

Number Of Ingredients 9

1 tbsp olive oil
300g pack ready-made mini meatballs
2 x 400g cans chopped tomatoes
300ml milk
1 tbsp dried oregano
200g pasta shapes
8 thin wholemeal baguette slices
50g cheddar , grated
small bunch basil , torn

Steps:

  • Heat the oil in a large, deep frying pan and fry the meatballs for 5-10 mins until browned. Tip in the tomatoes, milk, 200ml water and oregano and simmer for 10-15 mins, until the soup thickens a little.
  • Pour in the pasta shapes and simmer until cooked - follow pack timings. Meanwhile, make the cheesy croutons. Heat grill to High, pop the baguette slices on a baking tray and top with the cheese. Grill until melted, keep warm.
  • When the pasta is cooked, remove the soup from the heat and stir in the basil. Divide between bowls and serve with the basil and cheesy croutons on top.

Nutrition Facts : Calories 530 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 1.24 milligram of sodium

MEATBALL PASTA SOUP



Meatball Pasta Soup image

Looking for a hearty dinner? Then check out this delicious meatball and pasta soup made with vegetables - a delightful meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 6

Number Of Ingredients 12

1 tablespoon olive or vegetable oil
1 medium onion, chopped
1 small green bell pepper, coarsely chopped
2 garlic cloves, minced
4 cups water
2 (14.5-oz.) cans Italian-style stewed tomatoes, undrained, cut up
1 (18-oz.) pkg. frozen cooked meatballs or Italian meatballs, thawed
2 teaspoons paprika
1 teaspoon salt
1 teaspoon turmeric
1/4 teaspoon pepper
1 1/2 oz. (1/2 cup) elbow macaroni or rotini (spiral pasta)

Steps:

  • Heat oil in large saucepan over medium-high heat until hot. Add onion, bell pepper and garlic; cook and stir 2 to 3 minutes or until vegetables are crisp-tender.
  • Add all remaining ingredients except macaroni; mix well. Bring to a boil. Reduce heat; cover and simmer 10 minutes.
  • Add macaroni; cook, uncovered, 10 to 15 minutes or until macaroni is tender.

Nutrition Facts : Calories 340, Carbohydrate 25 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 4 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 1/2 Cups, Sodium 1050 mg, Sugar 5 g

ANNA'S AMAZING EASY PLEASY MEATBALLS OVER BUTTERED NOODLES



Anna's Amazing Easy Pleasy Meatballs over Buttered Noodles image

My friend Anna makes the most amazing and easy meatballs with gravy! Prepared in a slow cooker, this recipe couldn't be any easier! Serve over buttery hot cooked noodles and you'll have a happy crowd! Mangia!

Provided by QUEENGODDESSNANCE

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 3h15m

Yield 24

Number Of Ingredients 6

2 (10.75 ounce) cans condensed cream of celery soup
2 (10.5 ounce) cans condensed French onion soup
1 (16 ounce) container sour cream
6 pounds frozen Italian-style meatballs
2 (16 ounce) packages uncooked egg noodles
½ cup butter

Steps:

  • In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream. Stir in the meatballs. Cook on high heat for 3-4 hours.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter. Serve meatballs and sauce over the cooked pasta.

Nutrition Facts : Calories 492.5 calories, Carbohydrate 38.5 g, Cholesterol 147.9 mg, Fat 25.5 g, Fiber 2 g, Protein 25.9 g, SaturatedFat 10.9 g, Sodium 591.5 mg, Sugar 2.1 g

AUNT FANNIE'S DINNER



Aunt Fannie's Dinner image

A quick and easy dinner. This goes great with garlic bread and a salad.

Provided by Diane Schwenke

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 6

Number Of Ingredients 8

½ cup uncooked elbow macaroni
1 ½ pounds ground beef
½ onion, chopped
1 teaspoon garlic powder
salt and pepper to taste
1 (8 ounce) can tomato sauce
1 cup stewed, diced tomatoes
1 (15 ounce) can whole kernel corn, drained

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and saute for 5 to 10 more minutes. Season with garlic powder, salt and pepper to taste. Add the tomato sauce, stewed OR diced tomatoes, corn and cooked macaroni. Stir well and allow to heat through, about 5 to 7 minutes.

Nutrition Facts : Calories 317.6 calories, Carbohydrate 25.7 g, Cholesterol 68.9 mg, Fat 14.3 g, Fiber 2.9 g, Protein 23.2 g, SaturatedFat 5.4 g, Sodium 564.3 mg, Sugar 5.7 g

PASTA AND MEATBALL SOUP



Pasta and Meatball Soup image

Make and share this Pasta and Meatball Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 35m

Yield 10 serving(s)

Number Of Ingredients 14

1 cup uncooked spiral shaped pasta
32 frozen italian meatballs, thawed
2 (14 1/2 ounce) cans chicken broth
1 (28 ounce) can diced tomatoes, undrained
2 cloves garlic, minced
1 1/2 cups frozen sliced carrots, thawed
1 (16 ounce) can kidney beans, rinsed and drained
1 (14 ounce) jar spaghetti sauce
1 (4 1/2 ounce) jar mushrooms, drained
1 cup frozen peas
1 teaspoon dried thyme
1 teaspoon dried Italian seasoning
1/4 teaspoon hot sauce
salt and pepper

Steps:

  • Prepare the pasta according to package directions; drain and set aside.
  • In a large pot, add the remaining ingredients; stir to combine.
  • Bring to a boil; cover and simmer for 5 minutes.
  • Add pasta and cook until heated through.

AUNT FANNY'S PASTA SOUP WITH LITTLE MEATBALLS RECIPE



Aunt Fanny's Pasta Soup with Little Meatballs Recipe image

Provided by charlotteh371

Number Of Ingredients 23

MEATBALLS
2 slices hearty white bread, torn into large pieces
1/2 cup milk
1/2 cup grated Parmesan Cheese
4 garlic cloves, minced
2 tsp. minced fresh thyme
1 large egg, lightly beaten
3/4 tsp. salt
1/2 tsp. pepper
1 pound 90 percent lean ground beef
SOUP
8 ounces dry elbow macaroni (2 cups)
Salt
2 tbsp. olive oil
1 onion, minced
2 tbsp. tomato paste
4 garlic cloves, minced
1 tsp. minced fresh thyme
2 (28-oz.) cans whole tomatoes
4 cups low-sodium chicken broth
Pepper
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil

Steps:

  • 1. FOR THE MEATBALLS: Mash the bread and milk together in a large bowl. Stir in the cheese,garlic, thyme,egg, salt, and pepper. Add the meat and mix with your hands until well combined. With wet hands, form the mixture into 1-inch meatballs. 2. FOR THE SOUP: Meanwhile, bring 4 quarts water to a boil in a Dutch oven. Add the macaroni and 1 tbsp. salt and cook, stirring often, until al dente. Drain the macaroni and rinse under cold water, and set aside. Wipe the pot dry with paper towels. 3. Heat the oil in the pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 5-7 minutes. Stir in the tomato paste, garlic, and thyme and cook until fragrant, about 30 seconds. Stir in the tomatoes and broth and, using a potato masher, mash the tomatoes until broken into bite-sized pieces. Add the meatballs to the soup (do not stir), bring to a simmer, and cook until the meatballs are tender, 10-15 minutes. 4. Stir the pasta into soup and season with salt and pepper. Sprinkle with cheese and basil before serving.

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From dinneratthezoo.com


ITALIAN MEATBALL SOUP WITH PASTA AND BEANS
2019-07-28 Shape into meatballs – makes about 15. Add olive oil to a dutch oven or similar large cooking pot. Heat up and add the meatballs to the pot. While the meatballs are cooking, start to cut up and prepare the vegetables. When the oil is warmed up, add the meatballs to the pot. Lightly brown the meatballs on each side.
From bootsandhooveshomestead.com


AUNT MARIE'S PASTA SAUCE WITH MEATBALLS - BIGOVEN.COM
Best sauce ever, many variations so I will add them in the comments Add your review, photo or comments for Aunt Marie's Pasta Sauce with Meatballs. Italian Marinades and Sauces Sauce Italian Marinades and Sauces Sauce
From bigoven.com


SPAGHETTI AND MEATBALLS – AUNT BEE'S RECIPES
2013-11-24 Directions. Put Olive Oil in a pan and add Onion. Saute over medium heat for 5 minutes, stirring occasionally. Add minced Garlic and saute for 2 more minutes, stirring constantly so as not to burn the garlic. Add crushed tomatoes, basil, oregano, sugar, salt and crushed red pepper. Simmer on low for several hours, stirring occasionally.
From auntbeesrecipes.com


THE SOUP WITH THE LITTLE MEATBALLS ALLRECIPES.COM RECIPE
Learn how to cook great The soup with the little meatballs allrecipes.com . Crecipe.com deliver fine selection of quality The soup with the little meatballs allrecipes.com recipes equipped with ratings, reviews and mixing tips. Get one of our The soup with the little meatballs allrecipes.com recipe and prepare delicious and healthy treat for ...
From crecipe.com


THE SOUP WITH THE LITTLE MEATBALLS - BEEF SOUP RECIPES
In a large bowl, combine 1 cup cheese, Italian seasoning, egg and ground beef. Mix together well and form into small meatballs, no larger than 1 inch in diameter; set aside.
From worldrecipes.org


MUMMY MEATBALLS WITH SPOOKY SPAGHETTI - PALATABLE PASTIME
2013-10-21 Adorable little meatballs sure to please any kid, old or young! These are so much fun! You can make the meatballs up and serve them with your favorite sauce or type of pasta- it doesn't really matter. And if you are serving children, sometimes the kind of sauce they like is a little less assertive than what adults tend to enjoy. Ingredients: 1 pound lean ground beef 1 …
From palatablepastime.com


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