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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.
- 2 tablespoons EVOO2 carrots, chopped2 ribs celery, chopped1 onion, chopped1 bulb fennel, chopped2 cloves garlic, crushed or choppedSalt and pepper1 bay leaf2 quarts chicken bone broth or stock¾ pound lean ground beef1 tablespoon dried parsley1 teaspoon dried oregano1 teaspoon granulated garlic and granulated onion¾ cup breadcrumbs1/3 cup milk1 egg, lightly beaten½ cup grated Parmigiano-Reggiano cheese, plus more to serve2 ½ cups shredded or pulled rotisserie chicken½ pound small fresh or dried pasta, such as cavatelli12-16 ounces spinach or escarole, chopped or tornJuice of 1 lemon
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.
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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.