Step 1

For the meatballs:

Step 2

In a medium bowl, combine ground beef, egg, breadcrumbs, parsley, both cheeses, garlic, salt and pepper. Using your hands, gently combine all ingredients until well combined, being sure not to over-mix.

Step 3

Using a cooking scoop or your hands, portion meat into 1½ tablespoon-sized balls and place on a baking sheet.

Step 4

In a medium skillet over medium-high heat, add olive oil to coat the bottom of the pan. Add in 1/4 of the meatballs and brown on both sides, about 2-3 minutes per side. They will not be cooked through at this point, just browned. Remove meatballs from the skillet and place baking on baking sheet. Repeat process with remaining meatballs.

Step 5

Set skillet aside; do not rinse. The bits on the bottom of the skillet will be deglazed later and added to the soup.

Step 6

For the soup:

Step 7

Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add carrots, celery, onions and bay leaf to the pot. Cook until softened but not browned, 6 to 8 minutes. Season with salt and pepper.

Step 8

Add garlic and a pinch of nutmeg to the softened vegetables. Cook until garlic is fragrant, about 1-2 minutes.

Step 9

Add in chicken stock, water and Parmesan rind. Bring to a boil then reduce to simmer.

Step 10

Using about one ladleful of the simmering broth, add to warm skillet where the meatballs have been previously cooked. Use the hot broth to scrape up the browned bits in the skillet. Add this liquid from the skillet to the pot of simmering soup.

Step 11

Add seared meatballs into the pot. Simmer soup till flavors have had a chance to meld and vegetables are tender, about 20 minutes.

Step 12

Add in pasta and baby spinach. Cook additional 10 minutes, until noodles are tender and spinach is wilted. Taste for seasoning, add additional salt and pepper to taste. Remove bay leaves and Parmesan rind. Serve with extra grated cheese and a squeeze of lemon, if desired.