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Italian Soup Recipe

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This recipe for Italian Soup is from The Dollies Cookbook , 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:  
4 cans chicken broth, 2 cans beef broth, 2 eggs, lightly beaten, 1/2 cup seasoned bread crumbs. 1 lb ground beef, 1 lb Italian sausage, 3 medium carrots, sliced, 3 celery ribs, diced, 1 large onion, chopped, 4 1/2 tsp olive oil, 3 garlic cloves, minced, 1 package frozen chopped spinach, thawed and squeezed dry, 1/4 cup minced fresh basil, 1 envelope of onion soup mix, 4 1/2 tsp ketchup, 1/2 tsp dried thyme, 3 bay leaves, 1 1/2 cups uncooked elbow macaroni
Directions:
Directions:
Combine eggs & bread crumbs in large bowl. Crumble beef & sausage over mixture- mix well. Shape into 3/4 inch balls. Place meatballs on a foil-lined pan. Bake at 350º 15 - 18 minutes or until no longer pink. saute the carrots, celery and onion in oil in a Dutch oven until tender. Add garlic, cook 1 minute longer. Stir in broth, spinach, basil, soup mix, ketchup, thyme and bay leaves. Drain meatballs on paper towels, Bring soup to a bowl; add meatballs. Reduce heat; simmer, uncovered, for 30 minutes. Add pasta; cook 13 to 15 minutes longer or until tender, stirring occasionally.
Number Of Servings:
Number Of Servings:
10

 

 

 

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