Step 1

In a large bowl, mix together the ground beef, breadcrumbs, 2 cloves garlic, 1 teaspoon Italian seasoning, egg, and milk. Season with salt and pepper, mix to combine, and portion out and roll into small meatballs. Chill for 15 minutes.

Step 2

Once chilled, place a large pot over medium-high heat and add 3 tablespoons olive oil to pot. Once hot, brown the meatballs in batches, 3-4 minutes. Remove meatballs and set aside.

Step 3

Add more olive oil if needed, followed by the onion, carrots, and celery. Cook until starting to soften, 3-4 minutes.

Step 4

Add zucchini, Italian seasoning, red chili flake, garlic, and salt and pepper. Cook 1 minute.

Step 5

Stir in tomato paste, then add meatballs back to pot, followed by navy beans, and broth.

Step 6

Bring soup to a simmer, cover partially with a lid, and reduce heat to low. Gently simmer 25 minutes.

Step 7

Turn off heat, and stir in spinach, cooked pasta, and parsley. Adjust seasoning as needed, and enjoy!