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. ---------------------------------------------------------------------------
Nutrition
Ingredients
