Rachel Ray's Wedding Soup

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• 2 Tablespoons extra virgin olive oil
• 2 carrots, peeled & chopped
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 2 bay leaves (dry or fresh)
• 3/4 pound of ground veal or ground beef, pork & veal mixture
• 1 egg, beaten
• 1/2 cup plain bread crumbs
• 1/3 cup grated Parmigiano or Romano cheese
• 2 pinches ground nutmeg (1/4 teaspoon)
• salt and pepper, to taste
• 1 quart (32 oz) chicken broth
• 2 cups warm water
• 1 cup dried pasta (ditalini, rings, broken up fettuccini)
• A handful chopped fresh flat-leaf parsley or 2 teaspoons dried

In a deep pot heat olive oil over medium heat. Add chopped vegetables & bay leaves. Cover pot & cook for 5 or 6 minutes, stirring occaisionally. While the veggies cook, combine ground meat with egg, bread crumbs, cheese & nutmeg & salt & pepper. Uncover veggies, add broth and water, and raise heat to high. Bring liquids to a boil. Roll meat mixture into bite-size meatballs and drop into boiling broth. Add pasta. Return to a boil. Reduce heat and simmer 8 minutes, until pasta is al dente and meatballs are cooked through - split one open and make sure there is no pink left in the meat. Add parsley and remove from heat.