The Picky Eater

For the meatballs:
1 Cook the meatballs from whatever recipe you make until browned on the outside. They can be baked or cooked on a pan. If using premade ones like Beyond Meat, brown them on a pan over medium heat until cooked through and lightly browned on the outside.  Set aside.
For the soup:
3 Sauté onion over medium heat with oil or broth until soft, about 2-3 minutes.
4 Add carrots, celery, garlic, wine, parsley, salt and pepper. Sauté until the carrots begin to soften, about 5 minutes.
5 Add the broth. Bring to a simmer.
6 Add the pasta, cook until soft. About 7-9 minutes depending on pasta used.
7 Add the spinach and meatballs, cook for a few minutes until spinach is wilted and meatballs are warm.
8 Serve with Parmesan and garnish with parsley if preferred.