Italian Wedding Soupers

• 3 quarts chicken stock
• 1 large onion, chopped
• 3 stalks celery, chopped
• 3 carrots, chopped
• 9 ounces Baby Spinach
• 12 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

1. In 5 quart dutch oven heat olive oil until it shimmers.
2. Add onion, celery, and carrot.
3. Season with 1/2 teaspoons adobo, and 1/2 teaspoons pepper.
4. Allow vegetables to get soft, stirring occasionally.
5. Add garlic and stir continually for 1 minute.
6. Immediately add chicken stock and meatballs.
7. Cover pot and bring to rolling boil.
8. Add pasta and additional adobo and pepper.
9. Bring back to boil, stirring occasionally to prevent sticking.
10. When pasta is cooked and some are floating on surface drop handfuls of spinach into boiling soup.
11. Stir frequently until all spinach is incorperated into soup.
12. Serve immediately with chesse.

chicken stock, onion, stalks celery, carrots, spinach, acini, frozen swedish meatballs, fresh cracked black pepper, garlic, olive oil, parmesan cheese

Taken from www.food.com/recipe/italian-wedding-soupers-448608 (may not work)