Authentic Italian Wedding Soup
ready in: 1-2 hrs
recipe id: 92306
2 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
3 cloves garlic, minced
4 1/2 teaspoons olive oil
4 cans (14 1/2 oz. size) reduced-sodium chicken broth
2 cans (14.5 ounce size) beef broth
1 package (10 ounce size) 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 cup uncooked penne or medium-size tube pasta
In a large bowl, combine the eggs and the bread crumbs. Crumble the beef and sausage over mixture. Mix well. Shape into 3/4-inch balls.
Place the meatballs on a greased rack in a foil-lined 15 x 10 x 1 inch baking pan. Bake at 350 F for 15-18 minutes or until no longer pink.
Meanwhile, in a soup kettle or Dutch oven, saute the carrots, celery, onion, and garlic in the oil until tender. Stir in the broth, spinach, basil, soup mix, ketchup, thyme, and bay leaves.
Drain the meatballs on paper towels. Bring the soup to a boil. Add the meatballs. Reduce the heat. Simmer, uncovered, for 30 minutes.
Add the pasta. Cook for 13-15 minutes longer or until the pasta is tender. Stir occasionally. Discard the bay leaves before servings.
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