Mushroom Pasta Pot

5 from 7 votes
Prep Time 30 minutes
Cook Time 2 hours
Rest Time 15 minutes
Total Time 2 hours 45 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 35 kcal


For the stew

  • 3 piece Marrow bone
  • 1 large Chopped onion
  • 1 bunch Chopped parsley
  • 1 teaspoon Dried marjoram
  • 1 teaspoon Dried thyme
  • Parsley stalks
  • 1 teaspoon Salt
  • Black pepper from the mill
  • 400 g Mushrooms brown
  • 1,5 liter Water

The meatballs

  • 500 g Ground beef
  • 1 piece Free range eggs
  • 1 teaspoon Salt
  • Black pepper from the mill
  • 2 teaspoon Mustard
  • 1 tablespoon Chopped parsley

The pasta

  • 250 g Any noodles
  • 1 liter Water
  • 0,5 teaspoon Salt


  • First, put the bones with the cut parsley stalks, mushroom stalks and onion, the herbs except parsley, salt and a little pepper in a stock pot. Pour in water and bring everything to the boil with the lid closed and then simmer on the stove for 90 minutes on the lowest setting.
  • In the meantime, prepare the meatballs. To do this, knead the mince well with all the ingredients. Then shape small meatballs to get out as much. Store in the refrigerator until use.
  • Cut the cleaned mushrooms as desired. At the beginning, bring the noodles to the boil in salted water and let them steep until they are cooked through. Then pour it off.
  • After 90 minutes, remove the bones from the broth. Put aside. Now add the meatballs and mushrooms to the broth and simmer for another 25-30 minutes.
  • Finally, mix in the pasta and chopped parsley. Turn off the stove and let everything steep a little longer. Then season to taste and enjoy your meal.


Serving: 100gCalories: 35kcalCarbohydrates: 0.8gProtein: 3.5gFat: 2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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