Favorite Italian Wedding Soup
TOTAL TIME: Prep: 30 min. Cook: 45 min.
YIELD: 10 servings (2-1/2 quarts).
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.
Ingredients
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2 large eggs, lightly beaten
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1/2 cup seasoned bread crumbs
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1 pound ground beef
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1 pound bulk Italian sausage
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3 medium carrots, sliced
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3 celery ribs, diced
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1 large onion, chopped
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4-1/2 teaspoons olive oil
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3 garlic cloves, minced
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4 cans (14-1/2 ounces each) reduced-sodium chicken broth
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2 cans (14-1/2 ounces each) beef broth
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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1/4 cup minced fresh basil
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1 envelope onion soup mix
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4-1/2 teaspoons ketchup
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1/2 teaspoon dried thyme
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3 bay leaves
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1-1/2 cups uncooked penne pasta
Directions
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1.
In a large bowl, combine eggs and bread crumbs. Crumble beef and sausage over mixture and mix well. Shape into 3/4-in. balls.
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2.
Place meatballs on a greased rack in a foil-lined 15x10x1-in. baking pan. Bake at 350° for 15-18 minutes or until no longer pink.
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3.
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.
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4.
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.
Nutrition Facts
1 cup: 379 calories, 24g fat (8g saturated fat), 107mg cholesterol, 1016mg sodium, 20g carbohydrate (4g sugars, 3g fiber), 21g protein.
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