"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Meatball and Macaroni Soup Recipe

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This recipe for Meatball and Macaroni Soup, by , is from Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stephanie Keller
Added: Sunday, February 15, 2009


2 tablespoons olive oil
2 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves
salt and pepper to taste
1 pound combined ground beef, pork and veal
1 egg, beaten
2 cloves garlic, minced
1/2 cup grated Parmesan
1/2 cup plain bread crumbs
1/2 teaspoons grated nutmeg
6 cups chicken stock
2 cup water
1 1/2 cup dried pasta (rings, broken pieces, elbows)
1 pound fresh spinach, coarsely chopped

In a deep pot over medium heat, add oil, carrots, celery, onions, and bay leaves. Season with salt and pepper. Cover pot and cook veggies, 5 or 6 minutes, stirring occasionally.

While the veggies cook, combine ground meats, eggs, garlic, grated cheese, bread crumbs, salt, pepper, and nutmeg.

Add broth and water to the pot of veggies. Increase heat to high and bring soup to a boil, then reduce heat a bit. 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 for 10 minutes. When the pasta is tender, stir in chopped spinach in batches. When the spinach has wilted, the soup is done and is ready to serve!

Number Of Servings:
Number Of Servings:
4 big servings




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