1 c. uncooked small penne pasta
1 egg, lightly beaten
1/4 c. season bread crumbs
1/2 lb. ground chuck or ground sirloin
1/2 lb. bulk Italian sausage
3/4 sliced carrots
3/4 c. sliced celery
1 medium onion, chopped
2 garlic cloves, minced
2-1/2 t. olive oil
2 (14-1/2 oz.) cans chicken broth
1 (14-1/2 oz.) can beef broth
5 oz. chopped frozen spinach, thawed & squeezed dry (1/2 of a box)
1/8 c. fresh basil, minced (or 2 t. dry)
1/2 of envelope of dry onion soup mix
2-1/4 t. ketchup
1/4 t. dried thyme
1-1/2 bay leaves
Cook pasta according to directions, rinse and set aside.
In a large bowl, combine egg and bread crumbs. Crumble beef and sausage over mixture; mix well. Shape into 1/2-inch balls.
Place meatballs on a lightly greased baking sheet. Bake at 350 degrees for about 15-18 minutes. Remove from oven and set aside on paper towel to absorb grease.
In a soup kettle, sauté carrots, celery, onion and garlic in oil until tender (about 10 minutes).
Add broths, spinach (use a ricer to squeeze dry), basil, soup mix, ketchup and thyme and bay leaves. Bring soup to a boil; add meatballs.
Reduce heat; simmer uncovered for 30 minutes.
Add pasta, cook about 10 minutes longer.
Discard bay leaves before serving.