Step 1

Heat oil, 2 turns of the pan, in soup pot over medium heat

Step 2

Add carrots, celery, onions, fennel, garlic, salt, pepper and bay and sweat, partially covered, 7 to 8 minutes

Step 3

Add stock and 2 cups water, bring to a boil and reduce a bit to a rolling simmer

Step 4

Listicle: Rachael Ray 10-Quart Covered Stockpot Combine the beef with dried parsley and oregano and granulated garlic and onion

Step 5

Moisten breadcrumbs with milk and add to meat along with egg and cheese

Step 6

Roll into ½-inch mini meatballs and add to the broth

Step 7

Simmer the meatball dumplings 5 minutes, then add the chicken and pasta and cook to al dente

Step 8

Wilt spinach (or escarole) into soup

Step 9

Add lemon juice to serve and pass more cheese at table