Italian Wedding Soup 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 garlic cloves, minced 4-1/2 teaspoons olive oil 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 Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Italian Wedding Soup cont. 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 In a large bowl, combine eggs and bread crumbs. Crumble beef and sausage over mixture; 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 longer pink. Meanwhile, in a soup kettle or Dutch oven, saute carrots, celery, onion and garlic in oil until tender. Stir in the broth, Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

Italian Wedding Soup 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 tender, stirring occasionally. Discard bay leaves before serving. Yield: 10 servings (2-1/2 quarts). Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008