Favorite Italian Wedding Soup

Directions

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.
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.
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.
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.