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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.

10 ServingsPrep: 30 min. Cook: 45 min.

Ingredients

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
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

In a large bowl, combine eggs and bread crumbs. Crumble beef and
sausage over mixture and mix well. Shape into 3/4-in. balls.
Place meatballs on a greased rack in a foil-lined 15-in. x 10-in. x
1-in. baking pan. Bake at 350° for 15-18 minutes or until no

2 of 2

Favorite Italian Wedding Soup (continued)

Directions (continued)

longer pink.
Meanwhile, 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.
Drain 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. Yield: 10 servings (2-1/2 quarts).

Nutrition Facts: 1 serving (1 cup) equals 379 calories, 24 g fat (8 g saturated fat), 107 mg cholesterol, 1,016 mg sodium, 20 g carbohydrate, 3 g fiber, 21 g protein.