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1
In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves.
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2
Season with salt and pepper.
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3
Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
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4
While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
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5
Uncover your soup pot and add broth and water to the pot.
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6
Increase heat to high and bring soup to a boil.
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7
When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot.
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8
You are making meat dumplings that will cook in the broth.
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9
When you are done rolling the meat, add pasta to the soup and stir.
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10
Cover and simmer soup 10 minutes.
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11
When pasta is tender, stir in chopped spinach in batches.
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12
When spinach has wilted into the soup, the soup is done and ready to serve.
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13
Adjust your seasonings.
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14
Serve soup with crusty bread or grilled 4 cheese sandwiches.
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15
In a small skillet over medium low heat, combine oil, butter and garlic.
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16
Cook garlic in butter and oil gently for 2 or 3 minutes.
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17
Remove garlic butter mixture from heat.
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18
Place a large nonstick skillet on the stove over medium high heat.
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19
Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet.
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20
Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices.
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21
Top each sandwich with another slice of bread brushed with garlic butter, buttered side up.
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22
Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden.
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23
Cut grilled 4 cheese sandwiches from corner to corner and serve.
