Italian Wedding Soup

2
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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Mix 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)
2In large soup pot, saute carrots, celery, and onion in olive oil for 5-7 minutes. Add garlic and saute 1 minute longer.
3Add broths, bouillon, spinach, onion soup, catsup, basil, thyme, pepper, bay leaves. Heat until vegetables are tender, about 30 minutes.
4Bring soup to gentle boil. Discard bay leaves. Stir in pasta and cook 13-15 minutes, until pasta is done.
5Reduce heat and add cooked meatballs. Simmer until meatballs are heated. Serve and enjoy!

About Italian Wedding Soup

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