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1
To make the pasta:
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2
Cook pasta in a pot of salted water until al dente (according to package instructions for al dente). Drain pasta and rinse it with cold water to stop the cooking process. Drizzle with a little extra virgin olive oil and stir to coat; set aside until needed.
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3
To make the meatballs:
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4
In a skillet over medium-high heat, saute the onions and a pinch of salt in olive oil until golden brown; stirring frequently. Add minced garlic and stir constantly until very fragrant, about 30-60 seconds. Remove from heat and allow to cool a bit before adding it into a large bowl with the remaining meatball ingredients. Mix well.
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5
Preheat oven to 350 F. Form meat mixture into roughly eighty 1-inch meatballs (I use the #100 scoop) and place on a greased or parchment lined sheet pan. Bake for 10 minutes. Remove pan from oven and cool (no tasting at this point because they're not quite cooked through yet).
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6
To make the soup base:
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7
Bring chicken stock to a gentle boil and add carrots, celery and partially baked meatballs. Cook for 10-15 minutes until carrots soften. Add chopped spinach and cook an additional 5 minutes.
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8
To serve:
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9
Keep pasta and soup separate until serving so the pasta doesn't get mushy. Place about 1/4 cup cooked pasta in a bowl and top with a hearty ladle or two of soup (8 meatballs per serving). Garnish with sliced scallions, chopped parsley, and/or grated Parmesan or Romano cheese if desired.
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10
Note: Make a double batch and freeze some for a meal later. Simply freeze separately the chicken stock, precooked meatballs and precooked pasta drizzled with olive oil. When you need a quick meal, just heat everything up, add some sauteed carrots and celery, and chopped fresh spinach.
