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 and garlic,saute for 2 minutes. Add celery and carrots to the pot. Sauté for an additional 3 minutes until onions start to soften.

Add cooked meatballs, spices, tomatoes, chicken broth, bay leaf and parmesan cheese rind to the pot. Do NOT add the chopped spinach or pasta to the pot! Bring to a boil then reduce to a simmer for 20 minutes.

10 minutes before serving, turn the heat back to high. Bring to a boil. Add pasta and cook for 2 minutes less than the directions on the package call for (the pasta will continue to cook so it’s best to undercook it!)

Note: To avoid soggy pasta you can cook it in a separate pot and

Once pasta is cooked, remove bay leaf and parmesan cheese rind.

Stir in chopped spinach until wilted.

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 and garlic,saute for 2 minutes. Add celery and carrots to the pot. Sauté for an additional 3 minutes until onions start to soften. (Note: You don’t have to saute the veggies but we highly recommend it!

Once cooked, add to the crockpot base.

Add cooked meatballs, spices, tomatoes, chicken broth, bay leaf and parmesan cheese rind to the pot. 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 (you can slightly undercook it so it doesnt get soggy. 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 and garlic, saute for 2 minutes. Add celery and carrots to the pot. Sauté for an additional 3 minutes until onions start to soften.

Add cooked meatballs, spices, tomatoes, chicken broth, bay leaf and parmesan cheese rind to the pot. Do NOT add the chopped spinach or 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 on the stove. (You can also set the pot to saute, bring the soup to a boil and cook the pasta right in the pot but you may need to add more chicken broth.

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