Ingredients
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2 eggs, lightly beaten
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1/2 cup seasoned bread crumbs
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1 lb ground beef
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3 medium carrots, sliced
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3 celery ribs, diced
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1 large onion, chopped
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3 garlic cloves, minced
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4 1/2 teaspoons olive oil
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4 (14 1/2 ounce) cans reduced-sodium chicken broth
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2 (14 1/2 ounce) cans beef broth
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1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
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1/4 cup minced fresh basil
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1 (1 ounce) envelope onion soup mix
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4 1/2 teaspoons ketchup
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1/2 teaspoon dried thyme
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3 bay leaves
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1 1/2 cups uncooked penne pasta
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1 lb bulk Italian sausage
Instructions
- 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-inch 10-inch 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, sauté carrots, celery, onion and garlic in oil until tender.
- Stir 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.