INGREDIENTS:

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for the meatballs-

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• 1.5 lb ground turkey (or whatever meat you want to use)

• ½ cup parsley, chopped

• 3 garlic cloves, minced

• ½ cup Italian style breadcrumbs

• 1.5 cup parmesan cheese, freshly grated

• 1.5 tsp beef bouillon

• 2 eggs

• 1 tsp salt and pepper

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• 2 tbsp olive oil - for frying

for the soup-

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• 2 tbsp olive oil

• 2 carrots, peeled and diced

• 3 celery ribs, diced/sliced

• ½ yellow onion, diced

• 4 garlic cloves, minced

• 3 oz tomato paste

• 10 cups chicken or vegetable broth

• Rind of parmesan cheese (optional)

• 1 tbsp chicken bouillon

• 1.5 cups acini di pepe pasta, uncooked

• 2 bunches of spinach, chopped

• Salt and pepper to taste

INSTRUCTIONS:

1. In a large bowl, combine all ingredients under "-for meatballs-" and roll into small balls.

2. In a frying pan, heat 2 tbsp oil on medium heat and fry meatballs until golden on all sides (about 1-2 minutes). They do not need to be cooked through as they will finish cooking in the soup. Set aside.

3. In a dutch oven/stock pot on medium heat, heat olive oil and sauté carrots, celery and onion until tender (~5 minutes). Add garlic and cook another minute. Add tomato paste and cook until combined into veggies (about 1-2 minutes).

4. Add chicken broth, parmesan cheese rind, chicken bouillon, salt, and pepper. Bring to a boil. Once boiling, add partially cooked meatballs and uncooked pasta, cover and put on low for about 10 minutes or until pasta is tender and meatballs are cooked through.

5. At the last minute, add spinach and cook for 1 minute. Top with parmesan cheese. Enjoy!