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Recipes - Rachel Rays Mini meatball soup

Recipe Name

Rachel Ray's Mini-meatball soup

Submitted by lmcphail
Recipe Description
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 20 Cook Time (minutes) 27 Ready In (minutes) 47
 Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
2/3
tablespoonsolive oil, extra virgin
3
1/8
mediumCarrots, raw
1
1/3
cups, stripscelery
1
largeOnions
2
2/3
leavesbay leaf
2/3
poundextra lean ground beef
2
1/8
cupslean ground pork
1
1/3
largeeggs, beaten
2
2/3
clovegarlic minced
2/3
cupgrated parmesan
2/3
cupplain bread crumbs
2/3
teaspoonnutmeg freshly grated
8
cupschicken broth, fat free
2
2/3
cups (8 fl oz)water
2
cups elbow shapedelbow macaroni
56
3/4
leavesSpinach, chopped, slightly packed
Steps
Sequence Step
1In 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.
2While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, and nutmeg.
3Uncover 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.






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