Cooking Instructions

• Gently combine the meatball ingredients, don’t overwork the meat. Roll into ¾-inch balls.
• Heat olive oil in a large soup pot over medium-high heat.
• Brown the meatballs in batches for about 2 minutes. The middle of the meatballs will finish cooking in the soup. Remove and set aside.
• Add the onions, carrots, and celery and soften over medium heat for 6 minutes, until softened. Add a splash of olive oil during cooking if needed.
• Add the garlic and Italian seasoning and cook for 1 minute.
• Add the chicken broth. Bring to a boil, then reduce to a simmer.
• Add the cooked meatballs and simmer gently while you boil the pasta separately until al dente. Drain once cooked through and add the pasta to serving bowls.
• Stir in the spinach and cook until wilted, about 2 minutes.
• Ladle the soup into serving bowls and garnish with freshly grated Parmesan cheese. Serve!