Nonna's Meatball Soup

RECIPE:

Soup

2-3 tbs extra virgin olive oil

2 carrots, peeled and chopped

2 celery ribs, chopped

1 medium yellow onion, chopped

2 bay leaves [dried kind]

salt and pepper

8 cups of chicken stock, unsalted

1 1/2 cups ditalini

Meatballs

1 lb pork, beef and veal mix [try to use more beef than pork and veal. Sometimes the packages have too much pork]

1 egg, beaten

2 garlic cloves, minced

1/2 cup grated Pecorino Romano

1/2 cup Italian seasoned breadcrumbs

1 tsp kosher salt

A few grinds of freshly cracked black pepper

1/2 tsp freshly grated nutmeg

1. In a deep pot over medium-low head add oil, chopped carrots, celery, onions and bay leaves. Season with salt and pepper. Cover pot and cook vegetables 8-10 minutes, stirring occasionally. The key is to cook this low and slow. We want the vegetable softened, without color and infusing the olive oil with flavor.

2. Meanwhile make the meatballs. Using a fork, combine meat, egg, garlic, Pecorino Romano, bread crumbs, salt, pepper and nutmeg. Using a tablespoon, scoop out the meat. Half each tablespoon amount and shape into balls. Set aside.

3. Uncover your soup pot. Add broth. Increase heat to high and bring to a boil. When soup boils, reduce heat to a simmer and drop meatballs into the pot. Cover and simmer 10 minutes.

4. While the meatballs are simmering in the soup, allow a pot to boil, salt the water until it tastes like the sea. Add the ditalini. Cook until 2 minutes short of al dente. Taste and adjust salt and pepper to liking.

5. To serve, add the cooked ditalini to the soup once the meatballs are finished and simmer the ditalini in the soup for 2 minutes or until pasta is tender to your liking. Alternatively do not add the cooked pasta. Rather store soup and pasta in fridge until ready to reheat. If storing, add a couple tablespoons of soup broth to the pasta, toss to avoid sticking. I like to chill this soup so I can skim the fat off because I find it gives me a lighter, clearer broth.