Italian Wedding Soup

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

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 15-in. x 10-in. x 1-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. Makes 8 servings (2-1/2 quarts).