Italian Wedding Soup
Servings: 10 people
Ingredients
- 2 eggs lightly beaten
- ½ cup seasoned bread crumbs
- 1 lb ground beef
- 1 lb Italian sausage
- 3 medium carrots
- 3 celery ribs diced
- 1 large onion
- 3 garlic cloves minced
- 4½ tsp olive oil
- 4 14.5 oz cans chicken broth
- 1 10 oz. pkg chopped spinach fresh or frozen
- 2 14.5 oz cans beef broth
- ¼ cup minced fresh basil
- 1 envelope onion soup mix
- 4½ tsp dried thyme
- 3 bay leaves
- 1½ cups uncooked penne pasta
Instructions
- In large bowl, combine eggs and bread crumbs.
- Crumble beef and sausage over mixture: mix well.
- Shape into ¾" balls.
- Place meatballs on a greased rack in a foil-lined cookie sheet.
- Bake at 350 degrees for 15-18 min. or until no longer pink.
- Meanwhile in a soup kettle, saute carrots, celery, onion and garlic in oil until tender.
- Stir in the broth, spinach basil, soup ix, ketchup, thyme and bay leaves.
- Drain/dry meatballs on paper towels
- Bring soup to a boil, add the meatballs. reduce heat; simmer uncovered for 30 min.
- Add pasta, cook 13-15 min. longer or until tender, stirring occasionally.
- Discard bay leaves before serving.