Mini Meatball and Chicken Soup | Rachael Ray | Recipe

Heat oil, 2 turns of the pan, in soup pot over medium heat. Add carrots, celery, onions, fennel, garlic, salt, pepper and bay and sweat, partially covered, 7 to 8 minutes. Add stock and 2 cups water, bring to a boil and reduce a bit to a rolling simmer.

Rachael Ray 10-Quart Covered Stockpot

Rachael Ray 10-Quart Covered Stockpot

Combine the beef with dried parsley and oregano and granulated garlic and onion. Moisten breadcrumbs with milk and add to meat along with egg and cheese. Roll into ½-inch mini meatballs and add to the broth. Simmer the meatball dumplings 5 minutes, then add the chicken and pasta and cook to al dente. Wilt spinach (or escarole) into soup. Add lemon juice to serve and pass more cheese at table.