Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Extra-virgin olive oil

  2. 2 Carrots - peeled, chopped

  3. 2 Celery ribs - chopped

  4. 1 Onion - chopped (medium)

  5. 2 Fresh or dried bay leaves Coarse salt - to taste Freshly-ground black pepper - to taste

  6. 1 lb 454g / 16oz Ground beef, pork and veal combined

  7. 1 Egg - beaten

  8. 2 Garlic cloves - minced

  9. 1/2 cup 99g / 3 1/2oz Grated Parmigiano-Reggiano or Romano

  10. 1/2 cup 73g / 2.6oz Plain bread crumbs

  11. 1/2 teaspoon 2 1/2ml Freshly-grated or ground nutmeg

  12. 6 cups 1422ml Chicken stock or broth

  13. 2 cups 474ml Water

  14. 1 1/2 cups 355ml Dried pasta, rings, broken fettuccini or Ditalini

  15. 1 lb 454g / 16oz Triple-washed fresh spinach - coarsely chopped Grilled

  16. 4 Cheese Sandwiches - (see recipe)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 your seasonings. Serve soup with crusty bread or Grilled 4 Cheese Sandwiches. This recipe yields 4 big servings.


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