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"This is a super-fun and healthy meal," says Rach. It's based on a dish from Rubirosa restaurant that she and John like to order when they are in New York City. The soup has a lot of vegetables, plus mini meatballs, shredded chicken AND pasta. Kids love it, especially the baby meatballs!
For two of Rach's most popular soups, check out her Nacho Soup and Lentil Soup.
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.
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.