Combine all the meatball ingredients together in a large bowl with your hands until mixed well. Roll the mixture into 1-inch balls and place on a baking sheet (you should have about 40 to 45 meatballs). Cover the meatballs and refrigerate while you make the soup.
Heat the olive oil over medium-high heat in a dutch oven or large pot.
Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until they begin to soften, about 5 minutes.
Add the garlic and stir until fragrant, about 10 seconds.
Stir in the vegetable broth, tomatoes, thyme, bay leaves, 1/2 tsp salt, and 1/2 tsp pepper, bring to a boil.
Reduce heat to medium and simmer for about 10 minutes.
While the soup simmers remove meatballs from the fridge and preheat the oven to 425°F.
Add the beans and macaroni to the soup and cook until the pasta is tender, about 10 minutes.
While the pasta is cooking place meatballs in the preheated oven and cook for 12 minutes.
Stir the frozen spinach into the soup and cook until heated through, about 3 more minutes.
Discard bay leaves, add salt and pepper to taste.
Stir the cooked meatballs into the soup and serve.
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