ITALIAN WEDDING SOUP

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Italian Wedding Soup image

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

Provided by CookingONTheSide

Categories     Stocks

Time 1h15m

Yield 2 1/2 quarts, 10 serving(s)

Number Of Ingredients 18

2 eggs, lightly beaten
1/2 cup seasoned bread crumbs
1 lb ground beef
1 lb bulk Italian sausage
3 medium carrots, sliced
3 celery ribs, diced
1 large onion, chopped
3 garlic cloves, minced
4 1/2 teaspoons olive oil
4 (14 1/2 ounce) cans reduced-sodium chicken broth
2 (14 1/2 ounce) cans beef broth
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/4 cup minced fresh basil
1 (1 ounce) envelope onion soup mix
4 1/2 teaspoons ketchup
1/2 teaspoon dried thyme
3 bay leaves
1 1/2 cups uncooked penne pasta

Steps:

  • 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.

Nutrition Facts : Calories 444.6, Fat 27, SaturatedFat 8.9, Cholesterol 108.7, Sodium 1466.5, Carbohydrate 26.5, Fiber 4.1, Sugar 3.6, Protein 25.5

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