Italian Meatballs, recipe here
Onion 1/2 cup, finely chopped
Carrots 3 large, chopped
Spinach 1 bag or 1 container
Sea salt 3 teaspoons
Olive oil, 2 Tablespoons for sautéing
Chicken or Beef Stock, 8 cups
Tiny pasta e.g. acini di pepe, 1 cup dried
Parmesan, grated for dusting
In a large stock pot, heat olive oil and sauté onion until translucent.
Add salt, carrots and continue to sauté for about 5 minutes.
Add stock and spinach and continue to cook down for about 20 minutes.
Add Italian Meatballs and Pasta.
Make pasta according to the directions on the box.
Serve in bowls with grated parmesan.