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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup is from Recipes from the Families of the Kuryla's, Kirk's, Scott's and Stagner's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Eggs Lightly Beaten
1/2 Cup Seasoned Bread Crumbs
1 Pound Ground Beef
1 Pound Bulk Italian Sausage
3 Medium Carrot, Sliced
3 Celery Ribs, Diced
1 Large Onion, Chopped
3 Garlic Cloves, Minced
4 1/2 Tsp Olive Oil
4 Cans (14 1/2 Ozs each) Reduced Sodium Chicken Broth
2 Cans (14 1/2 Ozs each) Beef Broth
1 Package (10 oz) Frozen Chopped Spinach, thawed and squeezed dry
1/4 Cup Minced Fresh Basil
1 Envelope Onion Soup Mix
4 1/2 Tsp Ketchup
1/2 Tsp Dried Thyme
3 Bay Leaves
1 1/2 Cups Uncooked Penne Pasta
Directions:
Directions:
In a large bowl combine eggs and bread crumbs. Crumble beef and sausage over mixture and mix well. Shape into 3/4 inch balls.

Place meatballs on a greased rack in a foil-lined 15 x 10 x 1 baking pan. Bake at 350º for 15-18 minutes or until no longer pink. Meanwhile, in a soup kettle or Dutch oven, saute 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 leaves before serving.

 

 

 

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