Preheat the oven to 450 degrees F and prepare a parchment lined baking sheet.

In a bowl mix together all of the ingredients for the meatballs until combined.

On a parchment lined baking sheet, drop ½ tablespoon round meatballs. They can be fairly close together as they do not spread. You can make the meatballs slightly bigger, but I prefer them smaller!

Bake the meatballs for 10 minutes or until golden brown.

While the meatballs are cooking, start the soup. In a large pot, heat the olive oil over medium heat. Add the carrots, celery, onions and garlic. Sauté for 5 minutes or until the onions start to soften.

Add the cooked meatballs, chicken broth, Parmesan rind and dried spices to the pot. Do NOT add the chopped spinach or pasta to the pot! Cook the soup over medium heat for 10 minutes.

Once the soup has cooked for 10 minutes, bring the soup to a boil. Once the soup is boiling, add the pasta and cook for half the recommended cooking time on the pasta package.

Once the pasta has cooked, remove the soup from the heat. Discard the bay leaves and parmesan cheese rind.

Stir in chopped spinach. Cover for 3 minutes so the spinach wilts.

Serve warm with parmesan cheese.