Italian Wedding Soup

• 2 1/2 lbs gordon food service italian meatballs
• 1 medium onion, finely chopped
• 4 celery ribs, finely chopped
• 3 peeled carrots, finely chopped
• 4 tablespoons olive oil
• 2 garlic cloves, minced
• 2 chicken bouillon cubes, crushed
• 64 -128 ounces low sodium chicken broth
• 1 ounce Baby Spinach, chopped into large pieces
• 16 ounces ditalini

1. Add celery, carrots, onions, and garlic to an 8 or 12 quart stock pot. Saute for about 20 minutes.
2. Add 64 oz of broth and bring to a boil. Simmer until the vegetables are tender.
3. In a separate pot, cook the pasta as instructed on the box. Drain and set aside.
4. Add the crushed bullion cubes. If you add them whole, they will not dissolve.
5. Add the spinach and meatballs. Simmer until the spinach is cooked down and soft.
6. Add the cooked ditalini. Add additional broth to your liking. Simmer for 20 minutes and serve.

italian meatballs, onion, celery, carrots, olive oil, garlic, chicken bouillon cubes, chicken broth, ditalini

Taken from www.food.com/recipe/italian-wedding-soup-528815 (may not work)