Directions

Make the meatballs:

1. Preheat oven to 375 F.
2. Fold first four ingredients together, then set aside and add remaining ingredients to a blender.
3. Blend into a pesto-like paste, then pour over the meat mixture and mix well.
4. With wet hands, form your meatballs into the size of golf balls.
5. Place them on an oiled sheet pan and bake at 375 F for about 10 minutes.

Make the soup:

1. In a large stockpot over medium-high heat, add oil and carrots.
2. Stir carrots for about 5 minutes.
3. Add stock, spinach and pasta to the pot. Bring to a boil.
4. Reduce the heat to medium-low and add in the meatballs.
5. Simmer for an additional few minutes then serve with Parmesan cheese and freshly chopped basil.

Note: If you don't plan on finishing all of your soup on the first day, cook your pasta separately and add it to each individual serving bowl as needed.