Christmas Recipes

Italian Wedding Soup


2 eggs, lightly beaten
1/2 c. 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 cloves garlic, minced
4 1/2 tsp. olive oil
4 cans chicken broth
2 cans beef broth
1 pkg. frozen chopped spinach, thawed and squeezed dry
1 envelope onion soup mix
4 1/2 tsp. ketchup
1/2 tsp. dried thyme
3 bay leaves
1 1/2 c. uncooked penne or medium tube pasta


In a large bowl, combine eggs and bread crumbs. Crumble beef and sausage over mixture; mix well. Shape into 3/4" balls. Place meatballs on a greased rack in a foil-lined 15x10x1" baking pan. Bake at 350 for 15-18 minutes or until no longer pink. Meanwhile, in a soup kettle, saute carrots, celery, onion and garlic in oil until tender. Stir in 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.

Makes 10 Servings

Added On: 2008-06-13
Submitted By: Staff
Filed under the following categories:
¬ Beef ¬ Sausage ¬ Carrots ¬ Onion ¬ Soup ¬ Lunch ¬ Dinner

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