Mini Meatball Soup

Ingredients

2 tablespoons extra virgin olive oil
2 carrots, chopped, peeled and
2 celery ribs, chopped,
1 medium onion, chopped,
2 bay leaves
salt & freshly ground black pepper
1 lb beef, ground, pork and veal combined
1 egg, beaten
2 garlic cloves, minced,
12 cup parmigiano-reggiano cheese, grated or 12 cup romano cheese
12 cup plain breadcrumbs
12 teaspoon nutmeg, freshly grated or 12 teaspoon ground nutmeg
6 cups chicken stock
2 cups water
1 12 cups dry pasta, rings, broken fettuccini or 1 12 cups ditalini
1 lb triple washed fresh spinach, coarsely chopped,

Directions

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 5-6 minutes, stirring occasionally.
While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
Uncover your soup and add broth and water to the pot.
Increase 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 into batches.
When spinach has wilted into the soup, the soup is done and ready to serve.
Adjust your seasonings.
Serve soup with crusty bread or grilled cheese sandwiches.