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Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup, by , is from Buckwalter, Jaff, Johnson, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary (Nystrom) Johnson
Added: Sunday, May 17, 2009


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 garlic cloves, minced
4 1/2 t. olive oil
4 cans (14 1/2 oz.) reduced sodium chicken broth
2 cans (14 1/2 oz.) beef broth
1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
1/4 c. minced fresh basil
1 envelope onion soup mix
4 1/2 t. ketchup
1/2 t. dried thyme
3 bay leaves
4 1/2 c. uncooked penne pasta

In a large bowl, combine eggs and bread crumbs. Crumble beef and sausage over mixture; mix well. Shape into 3/4 in balls. Place meatballs on a greased rack in a foil-lined 15x10 in. baking pan . Bake at 350 for 15-18 min. or until no longer pink. Meanwhile, in a soup kettle or Dutch oven, saute carrots, celery, onion, and garlic with 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 or longer or until tender, stirring occasionally. Discard bay leaves before serving.

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