2 onions, chopped

2 tablespoons (30 ml) butter

3 cloves garlic, finely chopped

1/4 teaspoon (1 ml) crushed red pepper flakes, or to taste

5 cups (1.25 litres) chicken broth

24 veal meatballs, fresh or frozen (see recipe)

2 cups (500 ml) spaghetti squash cooked and shredded with a fork (about 1/2 squash) (see note for cooking)

2 cups (500 ml) lightly packed spinach

Salt and pepper

In a large saucepan, brown the onions in the butter. Season with salt and pepper. Add the garlic and pepper flakes and cook for 1 minute.

Add the broth and meatballs and bring to a boil. Simmer for about 10 minutes. Add the squash and spinach. Bring to a boil and adjust the seasoning. Serve with country-style bread.

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