Soup Base:
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 2 cloves garlic, crushed and chopped
- 8 cups beef broth
- 1 (29 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- One-fourth cup brown sugar
- 1 cup Ring pasta (small circles)
Saute celery, onion, and garlic in 1.5 T extra virgin olive oil and add a pinch of sea salt or regular salt, black pepper and crushed red pepper flakes (optional) to taste. Add tomatoes and paste and brown sugar and simmer to blend flavors. Add Ring pasta after the meatballs have been cooked.
Meatballs:
- 1.25 pounds ground lean beef
- .75 pounds ground pork
- 1 cup bread crumbs
- One-third cup Parmesan cheese, grated
- 2 eggs
- 1 tsp. salt
- 1 tsp. pepper
Mix all ingredients together using your hands to blend well. Make small ping pong size balls and drop them into the soup base to cook. Cover and cook for 30 minutes. Add Ring pasta to soup and let cook 20 minutes more or until pasta is tender. Serve with shredded fresh parmesan and basil in each bowl.