Italian Wedding Soup

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Italian Wedding Soup

Description

Make and share this Italian Wedding Soup recipe from Food.com.

Cooking Time

Preparation Time :30 Min

Cook Time : 45 Min

Total Time : 1 Hr 15 Min

Ingredients

Serves : 2
  • 2 eggs


  • 1⁄2 cup seasoned bread crumbs


  • 1 ground beef


  • 1 bulk italian sausage


  • 3 carrots


  • 3 celery ribs


  • 1 onion


  • 3 garlic cloves


  • 4 1⁄2 olive oil


  • 4 reduced-sodium chicken broth


  • 2 beef broth


  • 1 frozen chopped spinach


  • 1⁄4 fresh basil


  • 1 (1 ounce) envelope onion soup mix


  • 4 1⁄2 ketchup


  • 1⁄2 dried thyme


  • 3 bay leaves


  • 1 1⁄2 penne pasta

Directions

  • In a large bowl, combine eggs and bread crumbs. Crumble beef and sausage over mixture; mix well. Shape into 3/4-inch balls.
  • Place meatballs on a greased rack in a foil-lined 15-inch 10-inch x 1-inch baking pan. Bake at 350 degrees for 15-18 minutes or until no longer pink.
  • Meanwhile, in a soup kettle or Dutch oven, sauté carrots, celery, onion and garlic in oil until tender.
  • 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 tender, stirring occasionally.
  • Discard bay leaves before serving.

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