Mini-Meatball Soup with Noodles

By boscobojo

Ingredients

• 1/4 lb. ground beef
• 1/4 lb. ground veal
• 1 cup breadcrumbs
• 1 egg, lightly beaten
• 1 Tbl. finely chopped flat leaf parsley
• 1 cup grated Parmesan
• Salt and pepper
• 1/3 cup vegetable oil
• 6 cups chicken broth
• 2 carrots, thinly sliced
• 8 oz. dried spaghetti, broken into 1 inch pieces
• 5 oz. baby spinach leaves

Preparation

Step 1

In a large bowl, mix together the beef, veal, breadcrumbs and 2 Tbl. water. Using a fork, stir in the egg, parsley and 1/2 cup Parmesan; season generously with salt and pepper. Form the mixture into sixty 1/2 inch balls and set them on a platter.

In a large nonstick skillet, heat the vegetable oil over medium high heat. Add the meatballs in 3 or 4 batches and cook, occasionally shaking the pan, until browned, 3 to 4 minutes. Using a slotted spoon, transfer to paper towels to drain.

In a large dutch oven or soup pot, bring the chicken broth, 2 cups water and the carrots to a boil over medium-high heat. Lower the heat and simmer for 5 minutes. Add the meatballs and return the soup to a simmer. Stir in the spaghetti and cook, stirring often, until just tender, 10 to 12 minutes. Stir in the spinach, cover and cook until wilted, about 5 minutes. Ladle the soup into bowls and top with the remaining 1/2 cup Parmesan; serve immediately.