Nonna's Meatball Soup

One bite of this soup and I’m always transported back in time to my grandma’s small, round kitchen table. Her kitchen was very small, and the table was pulled further out at night so four could sit and eat. She had no dishwasher and about 2 feet of counter space. Some of the soup bowls didn’t match. She liked to pick up odds and ends at garage sales.  Regardless of mismatched bowls and a less than perfect kitchen, everything she made was fabulous. This soup is no exception. I loved it as a child and still favor it as an adult. It brings a warmth that’s almost deeper than the ingredients. Perhaps it’s the memories of the person who made it or of a bygone era of big Sunday family dinners. Either way - have a wonderful weekend and make some beautiful memories while you’re at it!

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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.