Yields8 ServingsPrep Time50 minsCook Time30 minsTotal Time1 hr 20 mins
Meatballs
1lbground beef
1lbSweet or Hot Italian SausageRemoved from casings
1Egg
3tbspChives; chopped
½cupParmesan Cheese; shredded
⅓cupSeasoned Italian Bread Crumbs
¼tspsalt
2tspFresh Sage; chopped1 tsp dried ground sage
2tspGarlic; diced
Soup
2tbspOlive oil
1Medium Yellow Onion; diced
2Large Carrots; skinned and diced
2Stalks of Celery; diced
6cupsChicken Stock
2cupsBeef Stock
2cupsWater
½cupDry White Wineoptional
Meatballs (Makes 45 - 50 meatballs)
1
Preheat oven to 400°F (375°F convention). Line a baking sheet with aluminum foil and place a wire rack on top. Give a light spray of cooking oil to prevent sticking.
2
In a small bowl, beat the egg, chives, sage, and garlic.
3
Using kitchen scissors, cut casing of the sausages and remove meat.
4
In a large bowl, using your hands, mix the beef and sausage. Add remaining meatball ingredients. Continue combining. Add egg mixture. Continue combining until small threads form.
5
Separate into 1" balls and place on prepared rack.
6
Bake for 15-20 minutes, until meatballs are browned and dry on top. Set aside.
Soup
7
Heat oil in a 6qt pot over medium heat
8
Add carrots, celery, and onions. Stir frequently and cook for 8 minutes.
9
Add both stocks, water, wine (if using), bay leaf, salt, and pepper. Bring to a boil.
10
Add pasta and cook, uncovered, until al dente (use directions on box). Small pasta tends to clump and stick to the bottom. Make sure you stir frequently.
11
Reduce to low, add meatballs and spinach. Cook for 5 more minutes.
12
Ladle soup and grate Parmesan on top. ENJOY!!
Ingredients
Meatballs
1lbground beef
1lbSweet or Hot Italian SausageRemoved from casings
1Egg
3tbspChives; chopped
½cupParmesan Cheese; shredded
⅓cupSeasoned Italian Bread Crumbs
¼tspsalt
2tspFresh Sage; chopped1 tsp dried ground sage
2tspGarlic; diced
Soup
2tbspOlive oil
1Medium Yellow Onion; diced
2Large Carrots; skinned and diced
2Stalks of Celery; diced
6cupsChicken Stock
2cupsBeef Stock
2cupsWater
½cupDry White Wineoptional
Directions
Meatballs (Makes 45 - 50 meatballs)
1
Preheat oven to 400°F (375°F convention). Line a baking sheet with aluminum foil and place a wire rack on top. Give a light spray of cooking oil to prevent sticking.
2
In a small bowl, beat the egg, chives, sage, and garlic.
3
Using kitchen scissors, cut casing of the sausages and remove meat.
4
In a large bowl, using your hands, mix the beef and sausage. Add remaining meatball ingredients. Continue combining. Add egg mixture. Continue combining until small threads form.
5
Separate into 1" balls and place on prepared rack.
6
Bake for 15-20 minutes, until meatballs are browned and dry on top. Set aside.
Soup
7
Heat oil in a 6qt pot over medium heat
8
Add carrots, celery, and onions. Stir frequently and cook for 8 minutes.
9
Add both stocks, water, wine (if using), bay leaf, salt, and pepper. Bring to a boil.
10
Add pasta and cook, uncovered, until al dente (use directions on box). Small pasta tends to clump and stick to the bottom. Make sure you stir frequently.
11
Reduce to low, add meatballs and spinach. Cook for 5 more minutes.
