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Italian Wedding Soup


Delicious soup adapted from Rachael Ray


2 tablespoons olive oil
3 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
salt and freshly ground black pepper
1 pound beef, pork, and veal combined
1 egg, beaten
2 cloves garlic,minced
½ cup grated parmigiano-Reggiano
½ cup plain breadcrumbs
½ teaspoon freshly grated nutmeg or
6 cups chicken stock (canned or
homemade)(see my other recipe card
for the homemade stock)
2 cups water
cups dried pasta, I used ditalini
1 pound triple washed fresh spinach,
coarsely chopped.

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