ITALIAN WEDDING SOUP
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
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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