Meatball Spinach Pasta Soup

Gently combine all meatball ingredients without overworking the meat. Roll into small, ¾-inch balls and set aside.

Heat olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches for about 2 minutes. The centers will finish cooking in the soup. Remove and set aside.

In the same pot, add onions, carrots, and celery. Cook over medium heat for 6 minutes until softened. Add a splash of olive oil if needed. Add garlic and Italian seasoning and cook for 1 more minute.

Add chicken broth and bring to a boil, then reduce to a simmer. Add the browned meatballs and simmer gently while cooking the pasta separately.

Cook pasta in a separate pot until al dente. Drain and add directly to serving bowls (this prevents the pasta from absorbing too much broth during storage).

Stir spinach into the soup and cook until wilted, about 2 minutes. Ladle soup over pasta in serving bowls, garnish with freshly grated Parmesan cheese and serve.