Italian Wedding Soup

Ingredients

  • 1 c. uncooked small penne pasta
  • 1 egg, lightly beaten
  • 1/4 c. season bread crumbs
  • 1/2 lb. ground chuck or ground sirloin
  • 1/2 lb. bulk Italian sausage
  • 3/4 sliced carrots
  • 3/4 c. sliced celery
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2-1/2 t. olive oil
  • 2 (14-1/2 oz.) cans chicken broth
  • 1 (14-1/2 oz.) can beef broth
  • 5 oz. chopped frozen spinach, thawed & squeezed dry (1/2 of a box)
  • 1/8 c. fresh basil, minced (or 2 t. dry)
  • 1/2 of envelope of dry onion soup mix
  • 2-1/4 t. ketchup
  • 1/4 t. dried thyme
  • 1-1/2 bay leaves

Instructions

Cook pasta according to directions, rinse and set aside. Do not overcook.

In a large bowl, combine egg and bread crumbs. Crumble beef and sausage over mixture; mix well. Shape into 1/2-inch balls.

Place meatballs on a lightly greased baking sheet. Bake at 350 degrees for about 15-18 minutes. Remove from oven and set aside on paper towel to absorb grease.

In a soup kettle, sauté carrots, celery, onion and garlic in oil until tender (about 10 minutes).

Add broths, spinach (use a ricer to squeeze dry), basil, soup mix, ketchup and thyme and bay leaves. Bring soup to a boil; add meatballs.

Reduce heat; simmer uncovered for 30 minutes.

Add pasta, cook about 10 minutes longer.

Discard bay leaves before serving.

NOTE: Serves 5-6. I use a ricer to squeeze all the moisture out of the spinach, works great.