|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1/4 | cup | olive oil, extra virgin | 4 3/4 | medium | Carrots, raw | 2 1/8 | cups, strips | celery | 1 1/2 | large | Onions | 4 | leaves | bay leaf | 1 | pound | extra lean ground beef | 3 1/4 | cups | lean ground pork | 2 | large | eggs, beaten | 4 | clove | garlic minced | 1 | cup | grated parmesan | 1 | cup | plain bread crumbs | 1/3 | tablespoon | nutmeg freshly grated | 12 | cups | chicken broth, fat free | 1/4 | gallon | water | 3 | cups elbow shaped | elbow macaroni | 85 1/4 | leaves | Spinach, chopped, slightly packed |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | In a deep pot over medium heat add oil, chopped carrots, celery, onions, and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally. | | 2 | While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, and nutmeg. | | 3 | Uncover the 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. 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. |
|
