Meatball Soup Recipe

2 Tablespoons(T)extra-virgin olive oil
2 carrots, peeled and chopped
2 ribs of celery, chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
1 lb ground turkey
1 egg, beaten
2 cloves of garlic, minced
1/2 cup Parmigiano-Reggiano cheese, grated
1/2 cup plain bread crumbs
1/2 tsp. freshly grated nutmeg
6 cups chicken stock
2 cups water
1-1 1/2 cup pasta (I like bowtie but use whatever we have on hand)
1 lb triple washed, fresh spinach
salt & pepper to taste

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 minutes, stirring occasionally.
While veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, nutmeg, salt & pepper. Uncover your soup pot and add stock 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 (I use a 1/2 Tablespoon measuring spoon), dropping them straight into the pot. You are making meat dumplings that will cook in the stock. When you are done rolling the meat, add pasta to the soup and stir.
Cover and simmer 10 minutes. When pasta is tender, stir in the spinach in batches. When the spinach has wilted into the soup, the soup is done and ready to serve.

This soup is made in about 35 minutes...start to finish. LOVE IT!