Rustic Meatball Noodle Soup

• For the meatballs
• 1 1/2 pounds ground veal
• 1/2 cup grated Parmesan cheese
• 1/2 cup dry seasoned bread crumbs
• 3 green onions, thinly sliced
• 1 egg
• 1/2 teaspoon black pepper
• For the soup
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 large stalks celery, sliced
• 3 medium carrots, sliced into rounds or half rounds if thick
• 4 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 bay leaf
• 1/2 teaspoon black pepper
• 10 cups chicken broth
• The previously made meat mixture
• 4 ounces wide egg noodles
• 1/2 cup chopped parsley
• Salt and pepper to taste
• Grated Parmesan for serving (optional)

1. Combine all ingredients and refrigerate for at least an hour or until you're ready to make the soup, but do give it at least the hour.
2. Heat the oil in a large soup pot and add the onion, celery, carrot and garlic. Saute until the onion softens.
3. Add the crushed red pepper, the bay leaf and black pepper and give all a good stir. Add the chicken broth, bring up to a boil and then simmer for about 15 minutes.
4. While the soup is simmering, take the meat mixture out of the fridge and form small (about one inch) meatballs. Once the soup has simmered for its 15 minutes, start adding the meatballs a few at a time. You want the soup to remain at a steady simmer.
5. Once the meatballs have all been added, stir in the noodles, bring back up to the boil and then simmer for 6 to 8 minutes until the noodles are just done. Stir in the chopped parsley and season to taste with salt and pepper. For serving, garnish each bowl with a little Parmesan if desired.

meatballs, ground veal, parmesan cheese, bread crumbs, green onions, egg, black pepper, soup, olive oil, onion, stalks celery, carrots, garlic, red pepper, bay leaf, black pepper, chicken broth, egg noodles, parsley, salt, serving

Taken from food52.com/recipes/20706-rustic-meatball-noodle-soup (may not work)