Combine sausage, egg, parmasan cheese and bread crumbs and roll into 1" meatballs. Brown in skillet and set aside. In stock pot, saute onion, celery, carrots, italian herbs and garlic in 2 tablespoons of olive oil. Add chicken broth and cook for 10 minutes. Add pasta and cook for seven minutes. Add spinach and cook further for 5 minutes.
May want to serve with shredded parmesan cheese on top.
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|Serving Size: 1 Serving (1054g)|
|Recipe Makes: Servings|
|Calories from Fat: 1542 (60%)|
|Amt Per Serving||% DV|
|Total Fat 171.3g||228 %|
|Saturated Fat 62.5g||313 %|
|Monounsaturated Fat 75.4g|
|Polyunsanturated Fat 23.5g|
|Cholesterol 386.2mg||119 %|
|Sodium 7190.2mg||248 %|
|Potassium 2557.1mg||67 %|
|Total Carbohydrate 143.7g||42 %|
|Dietary Fiber 16g||64 %|
|Sugars, other 127.7g|
|Protein 110.8g||158 %|
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Calories per serving: 2575
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