Mini Meatball Soup

Ok...even the best chef/cook gets ideas from the people that inspire, this is a recipe from Rachel Ray with an intentional chef twist. (Lisa made this last night.....we are both having soup cravings)

2 Tablespoons of olive oil

1 Carrot peeled and chopped

1 Rib of celery, chopped

1/2 Medium onion chopped ( I like white onions, they have better flavor)

1 Small bay leaf

1/2 pound of ground turkey 

1/2 ground pork

1 egg beaten

3 garlic cloves, minced

1/4 grated Romano cheese

1/4 cup of bread crumbs

3 1/2 cups of chicken broth

1 1/2 cups of water

3/4 cups of dried pasta, rings worked best, but can be any kind

1/2 pound frozen spinach.....thaw this and wring out the excess water

In a deep pot over medium heat add oil, carrots, celery, onion and bay leaf. Season with salt and pepper, cover pot and cook veggies for 10-15 minutes stirring occasionally. While veggies are cooking combine meat, egg, garlic, grated cheese, bread crumbs and salt and pepper

Uncover pot and add broth and water, increase heat to high and bring soup to a boil, when boiling, turn it down a little and meatballs, make them a little bigger then a quarter because they are going to cook in the broth, when done with meat balls stir in pasta and let cook for 10 minutes. Add spinach to soup and cook for another 5-8 mines till heated through.