Meatball and Macaroni Soup

2 Tbsp EVOO
2 carrots, peeled choppd
2 ribs celery chopped
1 medium onion
2 bay leaves
salt and pepper to taste
1 Ib ground beef, pork and veal combined
1 egg beaten
2 cloves of garlic, minced
1/2 cup grated Parmigiano Reggiano or Romano cheese
1/2 cup plain bread crumbs
1/2 cup freshly grated or ground nutmeg
6 cups chicken broth
2 cups water
1 1/2 cups dried pasta (broken fettuccini)
1 Ib triple washed fresh spinach, coarsely chopped

In a deep pot over medium heat, add oil, chopped carrots, celery, onions and bay leaves.  Season with salt and pepper.  Cover pot and cook veggies 5-6 minutes, stirring occasionally.  While the veggies cook, combine ground meats, egg, garlic, grated cheese, bread crumbs, salt, pepper and nutmeg.
Add broth and water to the pot of veggies.  Increase heat to high and bring soup to a boil, then reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot.  When you are done rolling the meat, add pasta to the soup and stir.  Cover and simmer soup for 10 minutes. When pasta is tender, stir in chopped spinach in batches.  When spinach has wilted the soup is done and ready to serve.