Mini Meatball Soup (Kinda like Italian Wedding Soup)

What You'll Need:

For the Soup:

• 12 cups chicken broth/stock
• 1 onion, chopped
• 4-5 carrots, chopped
• 2 celery stalks, chopped

For the Meatballs:

• 1 pound beef/veal mix (or just beef, whatever you like)
• Bread Crumbs
• 1 egg
• Crushed Red Pepper Flakes, a pinch
• 1/2 Cup grated cheese
• Fresh parsley, chopped (dried is ok too) 2-3 tablespoons worth (if using dried, use less)

• 1 box Ditalini macaroni (little hoops)

What To Do:

In a large stockpot add chicken stock and the veggies. In a separate bowl combine meat, bread crumbs, egg, red pepper, grated cheese and parsley. Mix well, but no too much, with hands. Roll mixture into little bite sized meatballs. Drop into the stockpot to cook in the broth. Let simmer. When the meatballs float, they should be done. I like to simmer mine for about an hour or so just to let all the flavors steep. Towards the end of the simmer, bring a separate pot of water up to a boil (enough water to cook a pound of macaroni). When water is boiling, salt it and add 1 box of Ditalini (little hoops). Cook until al dente. Spoon macaroni into soup bowls, add soup and serve with extra grated cheese and italian bread. Buon Appetito!