Ingredients
|
2 |
Eggs, beaten |
|
½ c |
Seas. Bread Crumbs |
|
1 lb |
Hamburger |
|
1 lb |
Italian Sausage |
|
3 |
Carrots, sliced |
|
3 |
Celery ribs, diced |
|
3 |
Garlic Cloves, minced |
|
4 ½ tsp |
Olive Oil |
|
4 cans |
Chicken Broth (14 ½ oz ea) |
|
2 cans |
Beef Broth (14 ½ oz ea) |
|
1 pkg |
Frozen chopped Spinach |
|
¼ c |
Fresh Basil, minced |
|
1 env |
Onion Soup Mix |
|
4 ½ tsp |
Ketchup |
|
½ tsp |
Dried Thyme |
|
3 |
Bay Leaves |
|
1 ½ c |
Uncooked Penne Pasta |
Directions
1. Combine eggs and bread crumbs; mix in beef and sausage; shape into ¾ in. balls.
2. Bake meatballs 15-18 min. in 350º oven. Drain on paper towels.
3. In Dutch oven, sauté carrots, celery, onion and garlic in oil until tender. Stir in broth, spinach, basil, soup mix, ketchup, thyme and bay leaves.
4. Bring soup to boil; add meatballs. Reduce heat and simmer, uncovered, for 30 minutes.
5. Add pasta; cook 15 minutes longer or until tender. Stirring occasionally. Discard bay leaves before service.
Yield: 10 servings (2 ½ quarts)