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<blockquote data-quote="moreluck" data-source="post: 240887" data-attributes="member: 1246">Meatball SoupIngredients:2 tablespoons extra-virgin olive oil2 carrots - peeled and chopped2 chopped celery ribs1 medium chopped onion2 fresh or dried bay leavescoarse salt and freshly-ground black pepper to taste1 pound ground beef (or meatloaf mix)1 beaten egg2 cloves minced garlic1/2 cup grated Parmigiano-Reggiano or Romano1/2 cup plain bread crumbs1/2 teaspoon freshly-grated or ground nutmeg6 cups chicken stock or broth2 cups water1 1/2 cup dried pasta, rings, broken fettuccini or ditalini1 pound triple-washed fresh spinach - coarsely choppedDirections: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. While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg. Uncover your soup pot and 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 start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. 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 spinach has wilted into the soup, the soup is done and ready to serve. Adjust seasonings to taste.</blockquote>

[QUOTE="moreluck, post: 240887, member: 1246"] Meatball Soup [B]Ingredients[/B]: 2 tablespoons extra-virgin olive oil 2 carrots - peeled and chopped 2 chopped celery ribs 1 medium chopped onion 2 fresh or dried bay leaves coarse salt and freshly-ground black pepper to taste 1 pound ground beef (or meatloaf mix) 1 beaten egg 2 cloves minced garlic 1/2 cup grated Parmigiano-Reggiano or Romano 1/2 cup plain bread crumbs 1/2 teaspoon freshly-grated or ground nutmeg 6 cups chicken stock or broth 2 cups water 1 1/2 cup dried pasta, rings, broken fettuccini or ditalini 1 pound triple-washed fresh spinach - coarsely chopped [B]Directions[/B]: 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. While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg. Uncover your soup pot and 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 start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. 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 spinach has wilted into the soup, the soup is done and ready to serve. Adjust seasonings to taste. [/QUOTE]

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