1 medium sweet onion diced
2 large carrots diced
2 stalks of celery diced
3 cloves garlic minced
1 tablespoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
8 cups low sodium chicken broth
1 cup acini di pepe
4 cups baby spinach


In a skillet over medium heat saute onion, carrots and celery. Cook until the vegetables are slightly softened; about 5 minutes. Add garlic, parsley, basil and oregano and cook for 1 minute. Add cooked vegetables to a pot. Add chicken broth and bring to a low boil.
Add acini di pepe and cooked meatballs. Cook for 15 minutes or until pasta is tender. Add spinach the last minute of cooking.