Preheat the oven to 450 F.

In a bowl mix together all ingredients for meatballs until combined.

On a parchment lined baking sheet, drop 1/2 inch round meatballs. They can be fairly close together as they do not spread. You can make the meatballs slightly bigger, but I prefer them smaller!

Bake meatballs for 10 minutes, until golden brown.

While meatballs are cooking, in a large pot, heat olive oil. Add onions, celery, garlic + carrots. Sauté for 5 minutes until onions start to soften.

Add cooked meatballs, remaining spices, and chicken stock to the pot. Do NOT add the chopped spinach + or pasta to the pot! Bring to a boil then reduce to a simmer for 30 minutes.

10 minutes before serving, cook pasta per directions on the package in a separate pot.

Note: It’s best to cook pasta separately to avoid over cooked pasta. You can cook the pasta in the soup, but will need an extra cup of broth.

Once soup is cooked, stir in chopped spinach + cooked pasta.

Preheat the oven to 450 F.

In a bowl mix together all ingredients for meatballs until combined.

On a parchment lined baking sheet, drop 1/2 inch round meatballs. They can be fairly close together as they do not spread. You can make the meatballs slightly bigger, but I prefer them smaller!

Bake meatballs for 10 minutes, until golden brown.

While meatballs are cooking, in a large pot, heat olive oil. Add onions, celery, garlic + carrots. Sauté for 5 minutes until onions start to soften. Once cooked, add to the crockpot base.

Add cooked meatballs, remaining spices, and chicken stock to the crockpot. Do NOT add the chopped spinach + or pasta to the pot! Cook the soup on low for 6-8 hours or high for 4-6 hours.

Before serving, cook pasta. Once soup is cooked, stir in chopped spinach + serve over cooked pasta.

Preheat the oven to 450 F.

In a bowl mix together all ingredients for meatballs until combined.

On a parchment lined baking sheet, drop 1/2 inch round meatballs. They can be fairly close together as they do not spread. You can make the meatballs slightly bigger, but I prefer them smaller!

Bake meatballs for 10 minutes, until golden brown.

While the meatballs are cooking, set your instant pot to sauté for 5 minutes. Add onions, celery, garlic + carrots. Sauté for 5 minutes until onions start to soften.

Add cooked meatballs, remaining spices, and chicken stock to the instant pot. Do NOT add the chopped spinach + pasta to the pot! Set the instant pot to sealing and Pressure cook for 7 minutes. Allow the soup to natural release for 5 minutes, then quick release any remaining pressure.

While the soup is cooking, cook pasta per directions on the package in the stove.

Once soup is cooked, stir in chopped spinach + cooked pasta.