2 tbsp olive oil
1 cup chopped onions
1 cup diced carrots
1 cup diced celery
10 cups of Zoup! Chicken Bone Broth
1 cup small pasta
1 package of frozen or ready-made meatballs
8 oz spinach
Salt and pepper to taste
- In a large soup pot, heat the olive oil over medium heat. Sauté the onions, carrots, and celery until translucent.
- Pour in the Zoup! Good, Really Good® Organic Chicken Bone Broth and bring to a boil. Add the past and meatballs and cook for about 10 minutes or until pasta is al dente and meatballs are cooked through.
- Taste and season with salt and pepper. Stir in the spinach and simmer for a few minutes until wilted.
- Ladle into bowls and serve hot. Enjoy!