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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I love wedding soup and this is one of my favorites. 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, chopped |
3 garlic cloves, minced |
4 1/2 teaspoons olive oil |
4 (14 1/2 ounce) cans reduced-sodium chicken broth |
2 (14 1/2 ounce) cans beef broth |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1/4 cup minced fresh basil |
1 (1 ounce) 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:
1. In a large bowl, combine eggs and bread crumbs. Crumble beef and sausage over mixture; mix well. Shape into 3/4-inch balls.
2. Place meatballs on a greased rack in a foil-lined 15-inch 10-inch x 1-inch baking pan. Bake at 350 degrees for 15-18 minutes or until no longer pink.
3. Meanwhile, in a soup kettle or Dutch oven, sauté carrots, celery, onion and garlic in oil until tender.
4. Stir in the broth, spinach, basil, soup mix, ketchup, thyme and bay leaves.
5. Drain meatballs on paper towels.
6. Bring soup to a boil; add meatballs.
7. Reduce heat; simmer, uncovered for 30 minutes.
8. Add pasta; cook 13-15 minutes longer or until tender, stirring occasionally.
9. Discard bay leaves before serving.
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