Mini Meatball Soup

This is a family favorite, my kids gobble it up, and my husband and I fight over the leftovers. I hope you enjoy it too!

Mini Meatball Soup
Prep 20 total 40 serves 4
From: variation of Rachael Ray
1 lb ground beef
½ c Italian bread crumbs
1/3 c Parmesan cheese
1 clove garlic minced
1 egg
Salt and pepper
2-3 carrots chopped
2-3 stalks celery chopped
2 clove garlic minced
2 Tbsp olive oil
2 pinches ground nutmeg
8 cups chicken broth
½ lb small noodle
Preheat oven to 375. Mix together beef, bread crumbs, egg, Parmesan cheese, garlic and salt and pepper. Form into tiny, walnut sized meatballs and place on cookie sheet. Bake until no longer pink, about 12 minutes.
Meanwhile. Warm oil in a large soup pan, add carrots, celery and garlic. Cook until tender, sprinkle with nutmeg, salt and pepper. Add chicken broth and bring to a boil. Stir in noodles and let simmer to al dente. Stir
in meatballs and serve.