Mini
Meatball Soup
Recipe courtesy Rachael Ray (30 minute meals)
2
tablespoons extra-virgin olive oil, 2 turns of the pan
in a slow stream
2 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
Salt and freshly ground black pepper
1 pound ground beef, pork and veal combined
1 egg, beaten
2 cloves garlic, minced
1/2 cup grated Parmigiano-Reggiano or Romano, a couple
of handfuls
1/2 cup plain bread crumbs, a couple of handfuls
1/2 teaspoon freshly grated or ground nutmeg
6 cups chicken stock or broth
2 cups water
1 1/2 cups dried pasta, rings, broken fettuccini or
ditalini
1 pound triple washed fresh spinach, coarsely chopped
Grilled 4 Cheese Sandwiches, recipe follows
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.
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Soups