Minimeatball Soup - Rachael Ray

• Ingredients
• 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

1. Soup: 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.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 drop meatballs into the pot. 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
2. Meatballs: Combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg. Roll meat mixture into small balls.

ingredients, extravirgin olive oil, carrots, celery, onion, bay leaves, salt, ground beef, egg, garlic, romano, bread crumbs, freshly grated or ground nutmeg, chicken, water, pasta, triple washed fresh spinach

Taken from www.epicurious.com/recipes/member/views/minimeatball-soup-rachael-ray-50174970 (may not work)