Italian Wedding Soup

By punk

Taste of Home Oct Nov 2006

Ingredients

• 2 eggs, lightly beaten
• 1/2 cup seasoned bread crumbs
• 1 lb. ground beef
• 1 lb. bulk italian sausage
• 3 medium carrots, sliced
• 3 celery ribs, diced
• 1 large onion, diced
• 3 garlic cloves,minced
• 4 1/2 tsp. olive oil
• 4 cans (14 1/2oz.) chicken broth
• 2 cans (14 1/2 oz.) beef broth
• 1 pkg. (10oz.) frozen chopped spinach, thawed and squeezed dry
• 1/4 fresh basil
• 1 envelope onion soup mix
• 4 1/2 tsp. ketchup
• 1/2 tsp. dried thyme
• 3 bay leaves
• 1 1/2 cups uncooked penne pasta

Preparation

Step 1

In a large bowl, combine eggs and bread crumbs. Crumble beef and sausage over mixture; mix well. Shape into 3/4" balls.
Place meatballs on a greased rack in a foil-lined 15x10" baking pan. Bake at 350 for 15-18 minutes or until no longer pink. Meanwhile, in a soup kettle or dutch oven, saute carrots, celety, onionand garlic in oil until tender. Stir in the broth, spinach, basil, soup mix, ketchup, thyme and bay leaves.
Drain meatballs on paper towels. Bring soup to a boil; add meatballs. Reduce heat; simmer, uncovered, for 30 minutes. Add pasta; cook 13-15 longer or until tender, stirring occasionally. Discard bay leaves before serving.