Serves 4 with leftovers
|2||tablespoons olive oil|
|2||celery ribs, sliced|
|10||cups chicken stock|
|1||cup ditalini or other tiny soup pasta|
|Leftover spaghetti with sauce clinging to it (if you have some), snipped several times with a scissors|
|Salt and black pepper, to taste|
|Crushed red pepper, to taste|
|4||large handfuls baby spinach or chopped regular spinach|
|1||cup freshly grated Parmesan (for sprinkling)|
2. Add the stock and bring to a boil. Add the ditalini or soup pasta. Return to a boil, lower the heat, and simmer for 6 minutes.
3. Add the meatballs, spaghetti and sauce, if using, salt, black pepper, and red pepper. Bring to a boil and simmer for 5 minutes or until the meatballs are hot.
4. Taste for seasoning and add more salt or pepper, if you like. Add the spinach and cover the pan. Let the spinach wilt in the hot liquid for 1 minute.
5. Ladle into bowls and sprinkle with Parmesan. Lisa Zwirn