Searing the meatballs in a skillet before adding them to the soup adds additional flavor.
In a medium bowl, combine ground beef, egg, breadcrumbs, parsley, both cheeses, garlic, salt and pepper. Using your hands, gently combine all ingredients until well combined, being sure not to over-mix.Using a cooking scoop or your hands, portion meat into 1½ tablespoon-sized balls and place on a baking sheet.In a medium skillet over medium-high heat, add olive oil to coat the bottom of the pan. Add in 1/4 of the meatballs and brown on both sides, about 2-3 minutes per side.
Add carrots, celery, onions and bay leaf to the pot. Cook until softened but not browned, 6 to 8 minutes. Season with salt and pepper.Add garlic and a pinch of nutmeg to the softened vegetables. Cook until garlic is fragrant, about 1-2 minutes.Using about one ladleful of the simmering broth, add to warm skillet where the meatballs have been previously cooked. Use the hot broth to scrape up the browned bits in the skillet. Add this liquid from the skillet to the pot of simmering soup.
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