Appetizers / Soups / Salads

Rachael Ray's Mini Meatball Soup is for Dinner.

Rachael Ray's Mini Meatball Soup takes several minutes to prepare.

Rachael Ray's Mini Meatball Soup takes several minutes to cook.

Rachael Ray's Mini Meatball Soup makes 8 servings.

The ingredients for Rachael Ray's Mini Meatball Soup are:

*Extra Virgin Olive Oil, 2 tbsp
Carrots, raw, 2 small (5-1/2" long)
Celery, raw, 2 stalk, medium (7-1/2" - 8" long)
Onions, raw, 1 medium (2-1/2" dia)
Bay Leaf, 1 tbsp, crumbled
Ground beef, lean, 5.33 oz
Ground Pork, 5.33 oz
Veal, ground, 5.33 oz
Egg, fresh, 1 large
Garlic, 2 clove
Salt, 2 tsp
Pepper, black, 1 tsp
Romano Cheese, 1 oz
Bread, reduced-calorie, wheat, 2 slice
Nutmeg, ground, .5 tsp
Chicken stock, home-prepared, 6 cup
Water, tap, 2 cup (8 fl oz)
*Pasta, whole wheat elbows, 8 oz
Spinach, fresh, 1 package (10 oz)

Here is how you make Rachael Ray's Mini Meatball Soup:

In deep pot over medium heat add oil, chopped carrots, celery & onions and bay leaves. Season with salt & pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occassionally.While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg. Form into mini meatballs and cook in 375 degree oven for 15-20 minutes.Uncover soup pot and add broth & water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to add meatballs to soup. When you are done, add pasta and stir. Cover and cook 10 minutes. When pasta is tender, stir in chopped spinash in batches. When spinach has wilted into the soup, the soup is done and ready to serve.Number of Servings: 8Recipe submitted by SparkPeople user LDYRKSKATE.

The nutritional information for Rachael Ray's Mini Meatball Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 388.2

• Total Fat: 17.0 g
• Cholesterol: 88.5 mg
• Sodium: 1,019.2 mg
• Total Carbs: 34.9 g
• Dietary Fiber: 5.0 g
• Protein: 24.4 g