Gently combine the meatball ingredients, don’t overwork the meat.

Roll into small balls, however small you’d like, and place on a parchment lined baking sheet. Bake at 450F until nice and browned.

Bake time varies depending on the size of the meatballs, but it will usually take between 10-25 minutes. Don’t worry about them being perfectly cooked, because they can continue to cook in the broth. The main thing we want to do here is get a good browning on the outside and get the mostly cooked.

Meanwhile, heat olive oil in a large soup potover medium-high heat.

Add the onions, carrots, and celery and soften over medium heat for about 6 minutes, or 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 broth. Bring to a boil, then reduce to a simmer.

Add the cooked meatballs, and add in the zucchini now— I like to add it during the last 5-10 minutes so it doesn’t get too soft.

Add in the white wine or a splash of lemon juice/vinegar (optional, for taste). Taste the soup and add more salt or seasoning if needed.

Boil the pasta separately until al dente. Drain once cooked through and add the pasta to serving bowls. (Don’t add pasta to the soup pot, Otherwise the pasta tends to absorb the broth during storage. If you don't anticipate leftovers, you can cook the pasta in the soup or add the cooked pasta to the pot of soup.)

Stir in the spinach and cook until wilted, about 2 minutes.

Ladle the soup into serving bowls and garnish with freshly grated Parmesan cheese. Enjoy!!!!!