INGREDIENTS

2 CARROTS (BIG CHOPS)

2 CELERY STALKS (BIG CHOPS)

1 ONION (BIG CHOPS)

2 GARLIC CLOVES (WHOLE)

1 ZUCHINI (BIG CHOPS)

1 CUP SPINACH (CHOPPED)

1 CHICKEN BOUILLON CUBE OR 1 CUP OF LOW SODIUM CHICKEN STOCK

DIRECTIONS

*MY MEATBALL RECIPE IS ON MY WEBSITE

FOR THE PUREE SOUP:

IN A LARGE POT, FILL IT WITH WATER (3/4 FULL), ADD ALL YOUR VEGETABLES ALONG WITH THE CHICKEN STOCK, GARLIC AND ONION

SEASON WITH SALT AND PEPPER AND BRING TO A BOIL

COVER AND SIMMER FOR ABOUT 45 MINUTES

TURN OFF HEAT AND LET COOL AND WITH AN EMERSION BLENDER, PUREE UNTIL SMOOTH

ON MEDIUM HEAT, SIMMER THE SOUP ADDING THE FRIED MEATBALLS TO IT AND COOK FOR AN ADDITIONAL 30 MINUTES.

*YOU CAN EAT IT AS IS OR ADD SMALL TINY PASTINA NOODLES TO IT AS WELL TO MAKE IT MORE SUBSTANTIAL