INGREDIENTS:

• 1 package Sea Salt & Cracked Black Pepper Chicken Meatballs
• 1 ½ Tbsp extra virgin olive oil, divided
• 1 celery stalk, diced
• 2 small carrots, diced
• ½ yellow onion, diced
• 2 cloves garlic, minced
• 1 cup marinara sauce
• 6 cups low sodium chicken broth
• 6 oz dry spaghetti, broken into thirds
• Fresh parsley and grated Parmesan, for serving (optional)

DIRECTIONS:

• Heat 1 Tbsp of the olive oil in a large pot or Dutch oven over medium heat. Add the sea salt & cracked black pepper chicken meatballs and cook for 4-5 minutes, flipping halfway, until golden brown. Remove from the pot and set aside.
• Add the remaining ½ Tbsp of olive oil to the same pot. Add the celery, carrots, and onion. Cook for 5-6 minutes, stirring occasionally, until softened.
• Stir in the garlic and cook for 1 more minute.
• Pour in the marinara sauce and chicken broth. Bring to a simmer.
• Add the broken spaghetti and cook according to package directions until al dente.
• Stir the browned chicken meatballs back into the pot and simmer for 2-3 more minutes until heated through.
• Serve hot, topped with fresh parsley and grated Parmesan, if desired.