- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 1 package of La Moderna elbows
- 30 frozen meatballs
- 48 oz chicken broth
- 1 package of frozen carrots, celery, and onions
- 2 cups fresh baby spinach, stems removed
- 32 oz of water
- salt and pepper to taste
- Wash and chop the carrots and onions.
- In a large pot drizzle the olive oil.
- Turn the heat to medium.
- Add the carrots, celery, and onions and saute until the onions turn clear.
- Add the garlic and when the garlic become aromatic, add the chicken broth.
- Allow it to reach a boil, and then turn the fire down to medium low and simmer for about 5 minutes.
- Add the meatballs and water and turn the fire up to high.
- When it reaches a boil, add the pasta.
- Stir occasionally and check for tenderness after about 10 minutes.
- Wash the baby spinach and remove the stems.
- When the pasta is tender, turn off the heat and add the baby spinach. Stir until it’s wilted.
- Add salt and pepper to taste.
- Then, it’s ready to serve.
