Description

This soup is a wonderful, different kind of soup to make with its yummy meatballs, peas, baby spinach and a nice sized chunk of Parmigiano-Reggiano cheese. It's fast and easy to prepare and incredibly delicious. The meatballs are tender with a generous am

Ingredients

• Meatballs:
• 8 oz.fresh ricotta cheese
• 1/4 c. grated Parmigiano Reggiano cheese, plus more for garnish
• 1 large egg
• 1/2 c. dry breadcrumbs
• 1/2 t. grated nutmeg
• 1 t. Kosher salt (less if using finer salt)
• 1/4 t. freshly ground pepper
• 1/4 c. water
• 1 1/4 lb. ground pork
• Soup:
• 2 T. extra-virgin olive oil
• 4 c. chicken stock/broth
• piece of Parmigiano-Reggiano cheese 3 inches long, 1 inch wide and 1 inch thick
• 1 c. frozen peas, thawed
• 2 c. baby spinach
• For serving:
• egg noodles, cooked
• grated Parmigiano Reggiano cheese

Steps

1. Heat a large pot of well salted water on stove to cook the egg noodles. When water is boiling, cook egg noodles in boiling water according to the package directions. Drain; keep warm.
2. Meatballs:
3. In a large bowl, stir together ricotta and grated Parmigiano cheese. Add the egg, breadcrumbs, nutmeg, salt, pepper and water. Add the pork; stir to combine. Form into 15-18 two-inch diameter meatballs.