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Mini Meatball Soup Recipe

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This recipe for Mini Meatball Soup is from Marcia's Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons olive oil
1 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves
Salt and pepper
1 pound ground beef, pork or veal (or combination)
1 egg, beaten
2 gloves garlic, minced
½ cup grated Parmigiano-Reggiano or Romano
½ cup plain bread crumbs
½ teaspoon freshly grated or ground nutmeg
6 cups chicken stock or broth
2 cups water
1½ cups dried pasta (any small will do)
1 pound triple washed fresh spinach, coarsely chopped
Directions:
Directions:
In a deep pot over medium heat add oil, chopped carrots, celery, onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5-6 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 medium-high and bring soup to 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 with crusty bread.

Serves 6
Personal Notes:
Personal Notes:
Big family favorite. I have made it with and without the spinach and I think I like it better without the spinach. Rachael Ray shared this one with me so you can count on that it can be put together in about 30 minutes.

 

 

 

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