12 ounces hot Italian sausage (ground) 1 tablespoon olive oil ¾ cup chopped onion ¾ cup chopped carrot 2 garlic cloves (minced) 3 cups chicken stock (unsalted) 2 cups water 5 cups spinach
1 ½ cups chopped pasta (cooked) ¼ cup chopped fresh dill 2 teaspoons lemon juice ½ teaspoon salt ½ teaspoon black pepper 4 tablespoons grated Parmesan cheese
Make small meatballs out of the sausage, about 42 of them.
Heat olive oil in a large pot over medium-high heat.
Cook the meatballs in the pot for about 2 minutes on each side until browned. Then, take them out of the pot.
Add chopped onion, carrot, and minced garlic to the pot. Cook and stir for about 4 minutes.
Pour in the chicken stock and water. Let it come to a simmer.
Add the meatballs back into the pot. Cook for another 2 minutes.
Stir in the spinach, cooked pasta, dill, lemon juice, salt, and pepper. Let it cook for 2 more minutes.Add the meatballs back into the pot. Cook for another 2 minutes.