Combination Noodle Soup, Italian

INGREDIENTS
½   cup bread crumbs
1    egg, lightly beaten
1    tablespoon garlic powder
1    tablespoon dried basil
½   pound lean (90%) ground beef or pork

½   cup sliced skinless, boneless chicken thigh

½   cup sliced beef or pork
½   pound medium shrimp, shelled, with tails intact
 
2    tablespoons olive oil
1    medium white onion, chopped
4    cloves garlic, minced
½   cup finely chopped celery

1    can (8 ounces) tomato sauce

2    cups low sodium chicken broth
2    cups dry white table wine
2    tablespoons dried oregano
 
1    cup sliced mushrooms
6    ounces dry angel hair pasta, linguine, spaghettini, or fettuccine
¼   cup sliced green onion tops or chopped celery leaves

METHOD

In a food processor, combine the bread crumbs, egg, garlic powder, basil and ground beef. Process to a thick paste then form into ½ inch meat balls (about 12) and set aside. Thinly slice the chicken thigh and the pork/beef; reserve with the shrimp

In a large sauce pan over medium heat, add the olive oil and the onions, garlic and celery.. Cook for 4 to 5 minutes and add the tomato sauce, broth, wine, parsley and oregano. Bring to a boil, reduce to a simme3r and cook for 10 to 123 minutes. Using batches if necessary, remove to a food processor or blender and process until thoroughly combined.

Return to the rinsed sauce pan and bring back to a boil. Add the meatballs, sliced chicken, pork, shrimp and mushrooms. Reduce heat to a simmer and cook for 5 to 6 minutes. Meanwhile, in another sauce pan, cook the pasta to al dente according to package directions, drain and set aside. To serve, place an amount of the pasta into each bowl, add the solids from the soup and then pour over some of the liquid. Garnish with the chopped onion tops or celery leaves.