Italian Wedding Soup

linda hennessey

By
@goirish86

This soup smells fabulous! Tip: Buying fresh basil is worth it!

FYI: This recipe makes quite a few meatballs. I don't put all of them in my soup. I find another use for the extra meatballs. Tip: Make spaghetti and meatballs the next night.


Featured Pinch Tips Video

Comments:

Serves:

6-8

Ingredients

MEATBALLS

1 lb
ground beef
1 lb
ground bulk pork sausage
2 clove
minced garlic
2
eggs
1/2 c
bread crumbs, seasoned

VEGETABLES

3 medium
carrots, sliced
3
celery stalks, diced
1 large
onion, chopped
2 Tbsp
olive oil
1 clove
garlic minced

BROTH

Two-32 oz
chicken broth
One-32 oz
beef broth
2-3 tsp
chicken bouillon, instant
10 oz
frozen spinach, thawed
1
onion soup mix, envelope
4-1/2 tsp
catsup
1/4 c
fresh basil, chopped
1 Tbsp
thyme, dried
1/2 tsp
black pepper
3
bay leaves
1/2-1 c
acini di pepe or ditalini pasta

Directions Step-By-Step

1
Mix all meatball ingredients together. Shape into 3/4 inch balls. (I use my small melon scoop) Place meatballs in casserole dish and bake at 350 degrees for 15-20 minutes. Set aside. (You will be adding them to soup after the following has cooked)
2
In large soup pot, saute carrots, celery, and onion in olive oil for 5-7 minutes. Add garlic and saute 1 minute longer.
3
Add broths, bouillon, spinach, onion soup, catsup, basil, thyme, pepper, bay leaves. Heat until vegetables are tender, about 30 minutes.
4
Bring soup to gentle boil. Discard bay leaves. Stir in pasta and cook 13-15 minutes, until pasta is done.
5
Reduce heat and add cooked meatballs. Simmer until meatballs are heated. Serve and enjoy!

About this Recipe

Course/Dish: Beef Soups, Vegetable Soup
Hashtag: #meatball