Step 1

Preheat your pellet smoker to 300°F.

Step 2

Mix together the meatball ingredients until combined. Roll into 1" big balls. Place onto a grill-safe baking dish and put it into the smoker. Smoke for 45 minutes at 300°F.

Step 3

Add the olive oil in a large stock pot and let it heat over medium-high heat.

Step 4

Add the carrots, celery, and onion to the pot and sauté for 5 minutes, stirring frequently.

Step 5

Add the chicken broth, au jus powder or bullion, dry white wine, and bay leaves.

Step 6

Bring to a simmer and add the meatballs into the soup.

Step 7

Cook for 5-10 minutes, and then add in the pasta. Cook according to package directions.

Step 8

Add the spinach to the pot during the last 5 minutes of cooking.

Step 9

Enjoy with the Parmigiano on top when serving.