Mini Meatball Soup

Description
Recipe courtesy Rachael Ray
 * Show: 30 Minute Meals
 * Episode: 30-Minute Chocolate Blast
 * Contributed by Catsrecipes Y-Group

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
 * ½ cup grated parmigiano-reggiano or romano, a couple of handfuls
 * ½ cup plain bread crumbs, a couple of handfuls
 * ½ teaspoon freshly grated or ground nutmeg
 * 6 cups chicken stock or broth
 * 2 cups water
 * 1½ cups dried pasta, rings, broken fettuccine or ditalini
 * 1 pound triple washed fresh spinach, coarsely chopped

Directions

 * 1) In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves.
 * 2) Season with salt and pepper.
 * 3) Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
 * 4) While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
 * 5) Uncover your soup pot and add broth and water to the pot.
 * 6) Increase heat to high and bring soup to a boil.
 * 7) When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot.
 * 8) You are making meat dumplings that will cook in the broth.
 * 9) When you are done rolling the meat, add pasta to the soup and stir.
 * 10) Cover and simmer soup 10 minutes.
 * 11) When pasta is tender, stir in chopped spinach in batches.
 * 12) When spinach has wilted into the soup, the soup is done and ready to serve.
 * 13) Adjust your seasonings.
 * 14) Serve soup with crusty bread or Grilled 4-cheese Sandwiches.