"Meatball and Macaroni Soup" by Melissa Tuttle

- 2 Tb. extra virgin olive oil
- 2 carrots peeled and sliced
- 2 celery ribs chopped
- 1 medium onion chopped
- 2 bay leaves
- 1/2 cup sliced zucchini
- 1/2 cup sliced yellow squash
- Salt and freshly ground pepper to taste
- 1 pound ground beef, pork, and veal combined
- 1 beaten egg
- 2 cloves garlic minced
- 1/2 cup grated parmesan, or romano cheese
- 1/2 cup plain bread crumbs
- 1/2 tsp nutmeg
- 8 cups chicken broth
- 1 1/2 cups pasta rings
- 1 lb chopped fresh spinach
- 6-8 sliced crimini mushrooms

In a deep pot over medium heat, add oil, onion carrots, celery and bay leaves. Cook veggies for 5 or 6 minutes stirring occasionally. While they are cooking, combine ground meats, egg, garlic, grated cheese, bread crumbs, salt, pepper, and nutmeg. Add broth to the pot of veggies. Increase heat to high and bring soup to a boil, then reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer for about ten minutes. When pasta is tender, stir in the spinach, zucchini, and mushrooms. Check seasonings before serving.

Serve with grilled cheese sandwiches:
Use a rustic crunchy bread. Slice bread into 1 inch slices. (Mix asiago, romano & mozzarella). Baste the outside of bread with garlic butter mixture: (2Tb. olive oil, 3 Tb. butter and 1 clove crushed garlic).