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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
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

Printed from tasteofhome.com Jul 25, 2008

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Italian Wedding Soup cont.

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,
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).