Mini Meatball Soup - cooking recipe

Ingredients

2 Tbsp. extra virgin olive oil, 2 turns of pan in a slow stream
2 carrots, peeled and chopped
2 ribs celery, chopped
2 bay leaves (fresh or dried)
salt and freshly ground pepper
1 lb. ground beef, pork and veal combined
1 egg, beaten
2 cloves garlic, minced
1/2 c. grated Parmigiana-Reggiano or Romano (couple of handfuls)
1/2 c. plain bread crumbs (couple of handfuls)
1/2 tsp. freshly grated or ground nutmeg
6 c. chicken stock or broth
2 c. water
1 1/2 c. dried pasta, rings, broken fettuccini or ditalini
1 lb. triple wash fresh spinach, coarsely chopped

Preparation

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 for 5 or 6 minutes, stirring occasionally.
While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper and nutmeg.
Uncover your soup and add broth and water to 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 your seasonings.