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Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 6 |
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This recipe is courtesy of Racheal Ray(30 minute meal) episode. I made this at the request of my son. We all loved it. Now when I make it I make up a double batch of the meatballs & freeze them for the next batch of soup. If doing that make sure you use fresh meat ot frozen. This has great flavor and is great if you are sick and need a little pick me up. I substitute ground venison for the 1 lb. gnd. meatloaf mix. I also substituted parmesan cheese instead of the parmigango-reggiano only because can never find it. Ingredients:
2 tablespoons extra virgin olive oil |
2 carrots, peeled and chopped |
2 celery ribs, chopped |
1 medium onion, chopped |
2 bay leaves, dried |
salt & freshly ground black pepper, to taste |
1 lb ground venison |
1 egg, beaten |
2 garlic cloves, minced |
1/2 cup parmesan cheese, shredded |
1/2 cup plain breadcrumbs |
1/2 teaspoon nutmeg, freshly grated |
6 cups low-sodium low-fat chicken broth |
2 cups water |
1 1/2 cups dry pasta |
1 lb baby spinach, coarsely chopped |
Directions:
1. In a deep pot over medium heat add oil, chopped carrots, celery and 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, nutmeg.
3. Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil.
4. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth.
5. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes.
6. 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. Adjust your seasonings. Serve soup with crusty bread.
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