Meatball Soup and Stuffed Shells

It's a two-for-one kind of day today.  

I was wondering the other day if anyone has ever been served with divorce papers for making soup too often.  But when it comes to a bowl full of warm steamy yumminess, I just can't help myself.

 

This recipe called for pasta rings, and I wished I'd had some. They would have been really cute in there.  But the plain old macaroni tasted just great.  

Here's the recipe that I found at An Edible Mosaic:

 

1 1/2 lb lean ground beef

1/2 TB Worcestershire sauce

1 egg

1 egg white

3/4 c bread crumbs

1/2 oz fresh grated Parmesan cheese, plus more for garnish if desired

4 TB minced fresh parsley, divided

8 oz pasta (I used O-shaped pasta)

2 TB olive oil

4 medium-large carrots, peeled and diced

3 large stalks celery, diced

4 cloves garlic, minced

5 c water

1 (28 oz) can diced tomato (with juices)

6 oz tomato paste (I forgot this)

2 bay leaves

2 tsp dried Italian herb spice mix

2 beef bouillon cubes

Salt and pepper

In a large bowl, combine the beef, Worcestershire sauce, egg, egg white, breadcrumbs, 1/2 oz Parmesan cheese, 2 TB parsley, and a pinch of salt and pepper. Use your hands to mix everything together, being careful not to overmix. Form the meat mixture into small balls, about 1/2 TB each (I get about 60 balls), and set aside.

Cook the pasta to al dente according to the package directions, drain, and set aside.

In a 5-quart pot with a lid, heat the olive oil on medium heat; add the carrots, celery, and onion and sauté until starting to soften (about 5 minutes). Add the garlic and sauté another minute. Add the water, diced tomato, tomato paste, bay leaves, dried Italian herbs, bouillon cubes, 1/2 tsp salt and 1/4 tsp pepper. Cover the pot, turn the heat up to medium-high, and bring up to a boil; turn down to a simmer and cook for 15-20 minutes (covered), stirring occasionally.

Add the meatballs, bring the soup back up to a simmer, then simmer for 10 minutes (with the lid slightly ajar). Turn off the heat and stir in the noodles and the remaining 2 TB parsley. Taste and season with salt and pepper. Serve garnished with Parmesan cheese if desired.
 

I also recently made stuffed shells from the recipe I found at The Pioneer Woman.  (just click that link if you want the recipe)

I liked these, but I think I was the only one who really did, judging by how many days I took them to work for lunch.