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There are a couple of tricks here. Saute your vegetables first before adding the broth so that you get a nice mellow, sweet caramelization going on with the vegetables. Also, cook your pasta separate from the soup, and then combine them at the end just before serving. Dry pasta releases flavorless starch (which is why your pasta water is cloudy), and you don't want that in your precious soup.
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1. In a large bowl, combine the meatball ingredients and roll into three-quarter inch meatballs.
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2. Heat a large pot over medium-high heat with just half of the olive oil. When hot, add the meatballs, not touching. Cook the meatballs until browned on all sides, about two minutes. You don't have to cook the meatballs through, as you will be adding them back into the soup to finish cooking. Scoop out the meatballs and set aside.
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3. Pour in the remaining olive oil, and when hot, add the diced carrots, celery, bell pepper, onion. Saute until the vegetables have softened, about two minutes. Season with the ground cumin and ground coriander. Give it a good stir. Pour in the chicken broth and water. Add the meatballs back in. Bring to a boil then turn the heat to low and let simmer for 20 minutes.
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4. In the meantime, boil a pot of water and cook the pasta according to package instructions. Drain and set aside.
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5. When the soup is ready, taste and season the soup with salt to your liking. Stir in the chopped spinach and the cooked pasta. Simmer for an additional 2 minutes and serve.
