Mini Meatball Soup

2 tbsp extra-virgin olive oil 

2 carrots, peeled and chopped 

2 ribs celery, chopped 

1 medium onion, chopped 

2 bay leaves 

Salt and freshly ground black pepper 

1 lb ground beef and/or pork 

1 egg, beaten 

2 cloves garlic, minced 

1/2 cup grated Parmesan 

1/2 cup plain bread crumbs 

1/2 tsp ground nutmeg 

8 cups chicken broth 

1 cup water 

1.5 cups ditalini pasta 

1 lb fresh spinach 

1. 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 5-6 minutes, stirring occasionally. 

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

3. 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. 

4. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. 

5. 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. 

Serves 4.

Adapted from a recipe by Rachael Ray.

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