Favorite Italian Wedding Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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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:
2 eggs, lightly beaten |
1/2 cup seasoned bread crumbs |
1 pound ground turkey or 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 |
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 15-in. x 10-in. x 1-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. Yield: 10 servings (2-1/2 quarts).
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