Meatball and Spaghetti Squash Soup | RICARDO

Ingredients

• 2 onions, thinly sliced
• 2 tbsp butter
• 3 garlic cloves, finely chopped
• 1/4 tsp red pepper flakes, or more to taste
• 5 cups (1.25 litres) chicken broth
• 24 veal meatballs, fresh or frozen
• 2 cups (500 ml) cooked spaghetti squash, shredded with a fork (about 1/2 squash) (see note)
• 2 cups (60 g) spinach