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 (fresh or dried)
• salt and freshly ground pepper to taste
• 1 lb. ground beef, pork and veal combined
• 1 beaten egg
• 2 cloves garlic, minced
• 1/2 c. Parmigiano or Romano cheese, grated
• 1/2 c. plain bread crumbs
• 1/2 tsp. freshly grated or ground nutmeg
• 6 c. chicken stock or broth
• 2 c. water
• 1 1/2 c. dried pasta (rings, elbow, ziti)
• 1 lb. triple washed fresh spinach, coarsely chopped

1. 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 or 6 minutes, stirring occasionally. While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper and nutmeg.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=5382 (may not work)