Italian Wedding Soupers

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 3 quarts chicken stock
• 1 large onion, chopped
• 3 stalks celery, chopped
• 3 carrots, chopped
• 9 ounces baby spinach
• 1/2 cup acini di pepe pasta
• 1 lb frozen swedish meatballs, thawed, and halved
• 1 teaspoon fresh cracked black pepper, divided
• 1 teaspoon adobo seasoning, divided
• 4 medium fresh garlic cloves, finely minced
• 2 tablespoons olive oil
• fresh grated parmesan cheese

Recipe

• 1 in 5 quart dutch oven heat olive oil until it shimmers. add onion, celery, and carrot. season with 1/2 teaspoons adobo, and 1/2 teaspoons pepper.
• 2 allow vegetables to get soft, stirring occasionally.
• 3 add garlic and stir continually for 1 minute.
• 4 immediately add chicken stock and meatballs. cover pot and bring to rolling boil.
• 5 add pasta and additional adobo and pepper. bring back to boil, stirring occasionally to prevent sticking.
• 6 when pasta is cooked and some are floating on surface drop handfuls of spinach into boiling soup.
• 7 stir frequently until all spinach is incorperated into soup.
• 8 serve immediately with chesse.