mini meatball soup

I made this soup recipe out of my Rachael Ray Cookbook. It was pretty good! You were supposed to use ditalini noodles, but I used macaroni...


Cook Time: 27 min
Level: Easy
Yield: 4 big servings


Ingredients

2 tablespoons extra-virgin olive oil
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



Directions

In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with nutmeg, 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.

Roll into small balls and either bake them at 375 for 12 minutes in the oven on a baking pan or fry them in a pan on the stovetop. 

Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. Add pasta to the soup and stir. Cover and simmer soup 10 minutes. Add the meatballs and adjust your seasonings.