• Cooking Time: 15
  • Servings: 10
  • Preparation Time: 20


  • 1 medium onion
  • 8 stalks celery
  • 1 lg carrot
  • 1 oz olive oil
  • 1 tsp garlic, chopped
  • 2 quarts chicken stock
  • 1 lb spinach, chopped
  • ½ cup pasta (acini di pepe)*
  • 4 oz cornstarch
  • 1 lb mini meatballs, cooked
  • Basil to taste
  • Kosher salt to taste
  • Ground pepper to taste
  • 1 lb chicken, cooked, diced


  • Dice the onions, celery and carrots into ¼ inch squares.
  • Heat the olive oil in a soup pot until nearly smoking hot.
  • Add the onions, celery, carrots and garlic.
  • Sauté until the onions are translucent.
  • Add the chicken stock and the spinach.
  • Bring the stock to a boil.
  • Reduce to a simmer, then add the pasta and cook for 5 minutes.
  • Mix the cornstarch with cold water to a smooth consistency. Add the cornstarch mixture to the simmering liquid.
  • Add the meatballs, the seasoning and the chicken and continue to cook for 5 minutes.


*ACINI DE PEPE [ah-CHEE-nee dee PAY-pay] - tiny peppercorn-shaped pasta.

Author Credit: Staff of BlueCross BlueShield

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