Favorite Italian Wedding Soup
I enjoyed a similar soup for lunch at work one day and decided to re-create it at home. I love the combination of meatballs, vegetables and pasta.
Ingredients
- 2 large eggs, lightly beaten
- 1/2 cup seasoned bread crumbs
- 1 pound ground beef
- 1 pound bulk Italian sausage
- 3 medium carrots, sliced
- 3 celery ribs, diced
- 1 large onion, chopped
- 4-1/2 teaspoons olive oil
- 3 garlic cloves, minced
- 4 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 2 cans (14-1/2 ounces each) beef broth
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/4 cup minced fresh basil
- 1 envelope onion soup mix
- 4-1/2 teaspoons ketchup
- 1/2 teaspoon dried thyme
- 3 bay leaves
- 1-1/2 cups uncooked penne pasta
Directions
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1In a large bowl, combine eggs and bread crumbs. Crumble beef and sausage over mixture and mix well. Shape into 3/4-in. balls.
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2Place meatballs on a greased rack in a foil-lined 15x10x1-in. baking pan. Bake at 350° for 15-18 minutes or until no longer pink.
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3Meanwhile, in a Dutch oven, saute the carrots, celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, spinach, basil, soup mix, ketchup, thyme and bay leaves.
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4Drain meatballs on paper towels. Bring soup to a boil; add meatballs. Reduce heat; simmer, uncovered, for 30 minutes. Add pasta; cook 13-15 minutes longer or until pasta is tender, stirring occasionally. Discard bay leaves.
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