Name: Favorite Italian Wedding Soup
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 2 large 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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Favorite Italian Wedding Soup

1. 2 large eggs, lightly beaten -

2. 1/2 cup seasoned bread crumbs -

3. 1 pound ground beef -

4. 1 pound bulk Italian sausage -

5. 3 medium carrots, sliced -

6. 3 celery ribs, diced -

7. 1 large onion, chopped -

8. 4-1/2 teaspoons olive oil -

9. 3 garlic cloves, minced -

10. 4 cans (14-1/2 ounces each) reduced-sodium chicken broth -

11. 2 cans (14-1/2 ounces each) beef broth -

12. 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry -

13. 1/4 cup minced fresh basil -

14. 1 envelope onion soup mix -

15. 4-1/2 teaspoons ketchup -

16. 1/2 teaspoon dried thyme -

17. 3 bay leaves -

18. 1-1/2 cups uncooked penne pasta -

How to cook deliciously - Favorite Italian Wedding Soup

1. Stage

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. Stage

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. Stage

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. Stage

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.