Minestra di Polpette (aka Mini-Meatball Soup)

I made this one night when it was pouring down rain and I thought it would be a good day for soup. Trust me when I tell you, make the meatballs REALLY small... cutting meatballs in a soup is rather tricky.

Ingredients List:

For meatballs -

1 pound Hamburger

1 large Egg (beaten)

1/3 cup Bread Crumbs

1/4 cup grated Parmigiano or Romano

Salt and Pepper

Stoup -

2 tablespoons Olive Oil

2 Carrots (peeled and diced to coins)

2 ribs Celery (diced)

1 medium Onion (diced)

Salt and Pepper

1 Bay Leaf

3 1/2 cups Chicken Broth

1 14oz can White Beans

1 15oz can Diced Tomatoes

2 cups Beef Broth

1 cup Egg Noodles

1. Combine all ingredients for the meatballs and mix well. Make small meatballs and set them aside.

2. Heat a soup pot over medium-high heat.

3. Add Olive Oil.

4. Add Carrots, Celery, and Onions.

5. Season with Salt and Pepper.

6. Add Bay Leaf.

7. Stir.

8. Cook for 5 minutes, so vegetables begin to soften. (Do not let the vegetables brown, reduce heat if necessary.)

9. Add Broth, Beans, and Tomatoes to the pot.

10. Bring to boil.

11. Add meatballs.

12. Add Egg Noodles.

13. Stir.

14. Boil for 6 minutes, till Meatballs and Egg Noodles are cooked through.

15. Remove from heat and let sit a few minutes before serving.

Note - I added Spinach... cause I do that with soup.