Ingredients
- two tablespoons extra-virgin essential olive oil, 2 turns from the pan inside a slow stream
- 2 carrots, peeled and chopped
- 2 ribs celery, chopped
- 1 medium onion, chopped
- 2 bay leaves, fresh or dried
- Salt and freshly ground pepper
- 1 pound hamburger, pork and veal combined
- 1 egg, beaten
- 2 cloves garlic clove, minced
- 1/2 cup grated Parmigiano-Reggiano or Romano, a few handfuls
- 1/2 cup plain bread crumbs, a few handfuls
- 1/2 teaspoon freshly grated or ground nutmeg
- 6 cups chicken stock or broth
- 2 cups water
- 1 1/2 cups dried pasta, rings, damaged fettuccini or ditalini
- 1 pound triple washed fresh green spinach, coarsely chopped
- Grilled 4 Cheese Sandwiches, recipe follows
- Grilled 4 Cheese Sandwiches
- Recipe courtesy Rachael Ray
- two tablespoons extra-virgin essential olive oil, 2 turns from the pan
- 3 tablespoons butter
- 1 clove garlic clove, cracked from skin
- 8 slices crusty Italian semolina bread
- 1 cup shredded provolone
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan or Romano
- 1 cup shredded Asiago
- * Many of these cheeses can be found in niche cheese situation and dairy aisle already shredded
Directions
Inside a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with pepper and salt. Cover pot and prepare veggies five to six minutes, stirring from time to time.
As the veggies prepare, combine meat, egg, garlic clove, grated cheese, bread crumbs, salt, pepper, nutmeg.
Uncover your soup pot and add broth and water towards the pot. Increase heat to high and produce soup to some boil. When soup boils, reduce heat a little and begin to roll meat mixture into small balls, shedding them into the pot. You're making meat dumplings which will prepare within the broth. When you're done moving the meat, add pasta towards the soup and stir. Cover and simmer soup ten minutes. When pasta is tender, stir in chopped green spinach in batches. When green spinach has wilted in to the soup, the soup is completed and able to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches.
In a tiny skillet over medium low heat, combine oil, butter and garlic clove. Prepare garlic clove in butter and oil lightly for two or three minutes. Remove garlic clove butter mixture from heat.
Convey a large nonstick skillet around the stove over medium high temperature. Utilizing a pastry brush, brush 1 side of four slices of bread with garlic clove oil and put buttered side lower in skillet. Top each slice with equal levels of some cheeses, disbursing them equally within the 4 slices. Top each sandwich with another slice of bread brushed with garlic clove butter, buttered side up. Switch the grill cheese sandwiches a couple of occasions until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.
Recipe thanks to Rachael Ray
