Recipe: Mini Meatball Soup

MINI MEATBALL SOUP

2 tablespoons extra-virgin olive oil
2 carrots, peeled and chopped
2 chopped celery ribs
1 medium chopped onion
2 fresh or dried bay leaves
coarse salt and freshly-ground black pepper (to taste)
FOR THE MEATBALLS:
1 pound ground beef, pork and veal combined
1 beaten egg
2 cloves minced garlic
1/2 cup grated Parmigiano-Reggiano or Romano
1/2 cup plain bread crumbs
1/2 teaspoon freshly-grated or ground nutmeg
FOR THE SOUP:
6 cups chicken stock or broth
2 cups water
1 1/2 cups dried (uncooked) pasta, rings, broken fettuccini or ditalini
1 pound triple-washed fresh spinach, coarsely chopped
crusty bread or grilled cheese sandwiches (for serving)

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.

TO MAKE THE MEATBALLS:
While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.

TO MAKE THE SOUP:
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 Cheese Sandwiches.

Makes 4 big servings
Source: 30 Minute Meals with Rachael Ray, TV Food Network