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Pasta Fagioli

Pasta Fagioli with little meat balls, kids love it"


2 tablespoons olive oil
1 carrot, julienned or shredded
1 stalk celery, diced
1 small onion, diced
1 clove garlic chopped
2 (15 ounce) cans tomato sauce
1 (14 ounce) can chicken broth
½ tablespoon dried parsley
1 tablespoon dried basil leaves
½ teaspoon black pepper
½ teaspoon kosher salt
¼ teaspoon celery salt
1 (15 ounce) can cannellini beans, drained
1 (15 ounce) can light red kidney beans, drained
1 ½ cups ditalini pasta

¼ pound hamburger (90% lean)
¼ pound ground pork
1 mild Italian sausage (skin removed)
1 egg
1 tablespoon bread crumbs
1 teaspoon Italian seasoning
¼ teaspoon garlic powder
¼ teaspoon onion powder
1/8 teaspoon pepper
1/8 teaspoon salt


Heat olive oil in a saucepan over medium heat. Sauté carrot, celery and onion until soft. Add garlic and sauté briefly.

Stir in tomato sauce, beans, chicken broth, salt, pepper, parsley, basil and celery salt; simmer for 10 minutes.

Mix Meatball ingredients and form into small bite sized balls; place on cookie sheet, cook at 350° for 10 minutes (flip halfway through the cooking time).

Add Meatballs to the sauce mixture and simmer for 10 minutes.

Add pasta and cook until desired tenderness

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about 6

Nutritional Information
Per Serving

no nutrition information available

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