Recipe Name Rachel Ray's Mini-meatball soup Submitted by lmcphail Recipe Description Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 27 Ready In (minutes) 47

Ingredients Amount Measure Ingredient 4 tablespoons olive oil, extra virgin 4 large (7-1/4" to 8-1/2" long) Carrots, raw 4 stalks large (11"-12" long) celery 2 medium (2-1/2" dia) Onions 4 leaves bay leaf 1 pound extra lean ground beef 16 ounces lean ground pork 2 large eggs, beaten 4 clove garlic minced 1 cup grated parmesan 1 cup plain bread crumbs 1 teaspoon nutmeg freshly grated 12 cups chicken broth, fat free 4 cups (8 fl oz) water 3 cups elbow shaped elbow macaroni 3 packages (10 oz) 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.