In a large pot, heat the oil for 1-2 minutes on the stovetop. Once the oil is hot, add the carrots, celery, minced onion, and garlic powder. Cook the veggies for about 5 minutes over medium-high heat, or until the celery begins to soften.
Add the spinach and chicken broth. Cook for an additional 3 minutes.
Stir in the pasta, ensuring all of the pasta is submerged in the broth. Add the meatballs and cover the pot with a lid. Allow the soup to simmer on low heat for 20 minutes.
Serve and enjoy!
Notes
We like to top our soup with parmesan cheese, fresh parsley, dried oregano, or some fresh thyme.
You can use fresh onion and garlic in this recipe if you prefer.
If you don’t have acini de pepe, you can use couscous or arborio rice. You mainly just want a small pasta/ rice that will absorb the broth and add some texture to the dish.
Other veggies you can try adding to your soup include kale, broccolini, potatoes, and peas.
Store your leftover soup in the fridge for 4-5 days. To reheat your soup, throw a single serving in the microwave covered with a paper towel for about a minute. You can reheat all the remaining soup on the stovetop over medium heat until it is warm all the way through. You want your soup to be about 120°F.
For some extra flavor, try adding a cup of grated parmesan cheese to your soup as it simmers. You can also add a cup of heavy cream to make the soup nice and rich.