Okay - this is not designed for marriage divorces, it is designed for those of us who are divorced from dairy and meat. Even though the basics are close to traditional wedding soup, I have adjusted it to be vegan friendly. And as it turns out, a lot healthier!

2 small organic carrots, chopped or diced

1 medium white or yellow organic onion, chopped or diced

3 large stalks of organic celery (I like celery...), chopped or diced

5 cloves of organic garlic, minced

3 T. chopped parsley

1 bay leaf

1 t. dried thyme

4 cubes of vegetarian "no chicken" bouillon + 8 cups filtered water or 8 cups of vegetarian "no chicken" broth

1 14 oz. package of Gimme Lean Sausage or Beef, depending on preference

3 oz. of organic baby spinach

1 1/2 c. small pasta, such as ditalini, orzo or acini di pepe

In a large iron stock pot over medium heat, saute the carrots, onion and celery until the vegetables are softened. Add the garlic and saute for 1-2 minutes more. Add the parsley, bay leaf and thyme. Add the broth, or bouillon and water. Simmer for 1 hour over low heat. While that is simmering, roll the Gimme Lean into the size meatball that you want, I like mine small, about nickel sized. Once the soup is done with the hour of simmering, add the meatballs. They will rise to the top after a few minutes, once they are heated through. Then add the baby spinach & pasta. Let simmer for another 1/2 hour or so, but you can eat it right away if you are in a hurry because the hockey gods just dropped awesome tickets in your lap and you need to rush out of the house to get to the game. (this really happened!)

Yield: 5-6 servings