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mini meatball soup




Source of Recipe


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List of Ingredients






2 tablespoons extra-virgin olive oil

2 peeled, chopped carrots

2 ribs celery, chopped

1 medium onion, chopped

2 bay leaves

Salt and freshly ground black pepper

1 pound ground beef, pork and veal combined

1 egg, beaten

2 cloves garlic, minced

� cup grated Parmigiano-Reggiano or Romano

� cup plain bread crumbs

� teaspoon freshly grated nutmeg

6 cups chicken stock

2 cups water

1 � cups dried pasta (rings, broken fettuccini or ditalini)

1 pound washed fresh spinach, coarsely chopped

In a deep pot over medium heat, place oil, carrots, celery, onions and bay leaves. Season with salt and pepper. Cover pot and cook five or six minutes, stirring occasionally. While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper and nutmeg in a medium bowl.

Uncover soup pot and add broth and water. 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. Adjust seasonings. Serve soup with crusty bread.


Recipe