Years ago, I made her mini-meatball/Italian wedding soup. It was my first attempt at making a 30-minute meal and while it took me a bit longer, the soup was good. I made it a few more times and then forgot about it.
I stumbled upon a Rachael Ray fan blog and one of the first recipes I saw was for the soup. I started craving it the second I read it and resolved to make it this week. Luckily, it’s a pretty easy recipe. I was able to get the vegetables and meatballs going, and run my son to taekwondo while it was simmering away. Serve with bread and you have a hearty dinner with leftovers for lunch the next day.
Just don’t blame me if it takes longer than 30 minutes to make.
MINI-MEATBALL/ITALIAN WEDDING SOUP
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.
Source: Everything Rachael Ray (www.everythingrachaelray.com)
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