Mini Meatball Soup

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
2		Carrots - peeled, chopped
2		Celery ribs - chopped
1		Onion - chopped (medium)
2		Fresh or dried bay leaves
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Ground beef, pork and veal combined
1		Egg - beaten
2		Garlic cloves - minced
1/2 cup	99g / 3.5oz	Grated Parmigiano-Reggiano or Romano
1/2 cup	73g / 2.6oz	Plain bread crumbs
1/2 teaspoon	2.5ml	Freshly-grated or ground nutmeg
6 cups	1422ml	Chicken stock or broth
2 cups	474ml	Water
1 1/2 cups	355ml	Dried pasta, rings, broken fettuccini or
		Ditalini
1 lb	454g / 16oz	Triple-washed fresh spinach - coarsely chopped
		Grilled 4 Cheese Sandwiches - (see recipe)

Recipe Instructions

In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.

While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.

Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes.

When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or Grilled 4 Cheese Sandwiches.

This recipe yields 4 big servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B51) - from the TV FOOD NETWORK

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