Italian Wedding Soup

READY IN: 1hr 15mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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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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