Step 1

In a large mixing bowl combine all ingredients for meatballs, set aside.In a large soup pot heat olive oil over medium heat

Step 2

Add onions and sauté until onions are translucent, about 5 minutes

Step 3

Add garlic and cook for another minute.Add chicken stock, fennel seeds, salt, carrots, and potatoes to the pot and bring to a simmer.Using your hands, form golf ball-sized meatballs, about 2 tablespoons each and carefully drop them into the pot

Step 4

Note: Because there are no breadcrumbs in this meatball mixture, it is quite wet

Step 5

Wet your hands to prevent sticking

Step 6

Allow soup to simmer for 20 minutes or until the temperature of the meatballs registers 165°F with an instant read thermometer

Step 7

Stir in spinach until just wilted and serve!