- 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
- 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 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).
Reviews for Favorite Italian Wedding Soup
"My family and I really loved this soup! So hearty and flavorful!"
"Delicious! I added 4 c water and 2 cups shredded cooked turkey. I substituted pre-made mini meatballs from my local grocer for the homemade meatballs (faaster) and 8 oz star-shaped pasta instead of penne."
"So delicious! I followed the recipe mostly. The only thing I did differently was that I used fresh baby spinach and about five cloves of garlic (personal preference). Best soup ever!"
"This has been one of my family's favorite TOH recipes since it first came out a few years ago. I have made it for our annual soup and sandwich Halloween party for the past few years and am asked for the recipe every year. I have seen several other Italian Wedding Soup recipes grace the magazine's pages over the years, but this one is so perfect that I just can't bear to try any of the others. I can't imagine anything can top this keeper!"
"I've made the soup several times now and everyone loves it!! For a short cut, I bought a 2lb bag of mini frozen meatballs before and it worked great. Throwing in some tortellini, also great for a change."