Meatball & Macaroni Soup
Tanya Royer
This is a modified Italian Wedding Soup recipe. Serves up yummy with 4 cheese grilled cheese sandwiches!
ingredients
- 2 tbs Extra Virgin Olive Oil
- 2 carrots, peeled & Chopped
- 2 ribs celery, chopped
- 1 medium onion, chopped
- 2 bay leaves
- Salt & Fresh Ground Pepper
- 1 lb ground beef, pork & veal combined
- 1 egg beaten
- 2 cloves garlic, minced
- 1/2 c grated Parmigiano Reggiano (2 handfuls)
- 1/2 c. plain bread crumbs (2 handfuls)
- 1/2 tsp freshly grated nutmeg
- 6 c chicken stock or broth
- 2 c water
- 1 1/2 c dried pasta, rings, broken fettuccine or ditalini
- 1 lb triple washed fresh spinach, coarsely chopped
directions
- 1
In a deep pot over medium heat, add oil, chopped carrots, celery, onions and bay leaves. Season with salt & pepper. Cover pot and cook veggies, 5-6 minutes, stirring occasionally.
- 2
While the veggies cook, combine ground meats, egg, garlic, grated cheese, bread crumbs, salt & pepper & nutmeg.
- 3
Add broth and water to the pot of veggies. Increase to high heat and bring soup to a boil, then reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. 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 the spinach has wilted, the soup is done and ready to serve. Adjust your seasoning and serve with crusty bread or 4 cheese grilled cheese sandwiches.
Source: Tanya
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