Ingredients
2 large eggs, lightly beaten1/2 cup seasoned bread crumbs1 pound ground beef1 pound bulk Italian sausage3 medium carrots, sliced3 celery ribs, diced1 large onion, chopped4-1/2 teaspoons olive oil3 garlic cloves, minced4 cans (14-1/2 ounces each) reduced-sodium chicken broth2 cans (14-1/2 ounces each) beef broth1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1/4 cup minced fresh basil1 envelope onion soup mix4-1/2 teaspoons ketchup1/2 teaspoon dried thyme3 bay leaves1-1/2 cups uncooked penne pasta
Preparation
In a large bowl, combine eggs and bread crumbs. Crumble beef and sausage over mixture and mix well. Shape into 3/4-in. balls.
Place meatballs on a greased rack in a foil-lined 15x10x1-in. baking pan. Bake at 350° for 15-18 minutes or until no longer pink.
Meanwhile, in a Dutch oven, saute the carrots, celery and onion in oil until tender. Add garlic; cook 1 minute longer. 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 pasta is tender, stirring occasionally. Discard bay leaves.
