Italian Wedding Soupers

Real simple, easy and good. I hope you enjoy this! When I searched this recipe, it came up as gluten-free. I would check with any packaged products you may be using or go completely package free and make with products that are fresh/and/or gluten-free.

• Ready In: 1 hr 20 mins
• Serves: 10-12
• Yields: 10 bowls

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

Directions

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.