• 1 package of Aidell’s chicken and Turkey Meatballs
• 1 jar of low sodium V8 juice
• 3 stalks of celery, sliced 1/2 inch width
• 3-4 carrots chopped
• 1 large can of tomatoes, chopped
• 1 package of spinach, or 1 bunch of chopped mustard greens, or kale
• 1 package of spinach pasta
• 3 zucchinis sliced 1/2 inch width
• 2 cloves of fresh minced garlic
• Fresh grated Parmesan cheese

In a large pot, simmer meatballs with V8 juice covering the meatballs until heated through.  Add celery and carrots and simmer until almost tender.  Add tomatoes, spinach, and pasta and continue simmering until pasta is cooked.  Add more water or V8 juice as needed.  Add zucchini and garlic and cook until just barely tender.  Serve topped with Parmesan cheese.