Step 1

Heat a large dutch-oven over medium heat. Add olive oil and when hot, add the mirepoix with a pinch of salt. Cook for 5-7 minutes or until onions are soft, stirring occasionally. Stir in garlic and cook until fragrant, about 30 seconds.

Step 2

Add chicken broth and water, and bring to a boil. Season the broth with salt and pepper, to taste. Add pasta. Simmer for 5 minutes, uncovered, stirring occasionally so the pasta does not stick together. You want the pasta partially cooked before adding the meatballs.

Step 3

Drop in the meatballs one by one and continue to cook for an additional 5-10 minutes longer or until the pasta is tender and meatballs cooked through.

Step 4

Last minute of cooking, stir in spinach. Taste the soup for salt. Turn off heat and stir in fresh parsley.

Step 5

Serve with freshly grated Parmesan cheese and more parsley, if desired.