1. Finely chop onion. Dice carrot and celery.
2. Remove sausages from casings and shape meat into small balls.
3. In a large, ungreased saucepan set over high heat, cook meatballs for 3–4 minutes or until browned, turning them several times to ensure even browning.
4. Add vegetables and chicken broth. Cover and bring to a boil. Reduce heat to medium and simmer for 15 minutes.
5. Add pasta and cook uncovered according to package instructions.
6. Add spinach, stir and serve.
Store for 5 days in the refrigerator. Do not freeze.
Chef’s Secret
The pasta traditionally used in Italian wedding soup looks like small beads and is called acini di pepe. If you can’t find acini di pepe, simply use another variety of small pasta.