INGREDIENTS

1 T. olive oil
1 yellow onion, diced
2 or 3 carrots, sliced
2 celery ribs, diced
8 c. chicken broth
¾ c. acini de pepe pasta, uncooked

frozen pre-cooked meatballs-mini or regular size

3 cloves garlic, minced
2 t. Italian seasoning
8 oz. fresh spinach, rolled & thinly sliced
Salt & pepper to taste
*optional to add the juice and zest of 1 lemon
Parmesan cheese, for garnish

*Thaw pre-cooked meatballs in the microwave.

*Sauté onions, carrots and celery in olive oil over medium heat until softened. Add garlic, Italian seasoning, salt and pepper and cook one minute. Add chicken broth. Bring to a boil, then reduce to a simmer.

Add the cooked meatballs and simmer, while you boil pasta separately until al dente, about 8 minutes. Drain cooked pasta and add to the soup. (If you don’t anticipate leftovers, you can cook the pasta in the soup.) Stir in the spinach and cook until it is wilted, about 2 minutes.

Ladle the soup into bowls, garnish with parmesan cheese and serve.

*adapted from a recipe @thecozycook.com