2 eggs, lightly beaten
1/2 cup Italian-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 finely
4.5 tsp. dark olive oil
1 quart fresh-made chicken broth
1 quart fresh beef broth
One 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
1/4 cup minced fresh basil
1 envelope onion soup mix
4.5 tsp. ketchup
1/2 tsp. dried thyme
3 bay leaves
1.5 cups uncooked penne pasta
Directions:
Historical Note: Yes, this soup was indeed served at weddings; at least Italian-American ones. My Nonie's father catered her wedding reception which was held at home (Reed St. in Cambridge, MA on Easter Sunday 1935!), and this type of soup was served. I found this recipe in The Taste of Home magazine, tweaked it a bit, and found it quite tasty and very filling.
-In a large bowl, combine eggs and bread crumbs. Crumble beef and sausage over mixture; mix well. Shape into 3/4 inch balls.
-Place meatballs on a greased rack in a foil-lined 15 x 10 x 1 inch baking pan. Bake at 350 degrees for 15-18 minutes or until no longer pink. Meanwhile, in a soup kettle or Dutch oven, saute' carrots, celery, onion and garlic in oil until tender. Stire 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 longer or until tender, stirring occasionally. Discard bay leaves before serving. Serves 10. Enjoy! -Diana
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