Preheat your oven to 375° F.

In a large mixing bowl combine the meatball ingredients, mix well to combine, and shape into balls the size of golf balls.

In a large pot or dutch oven, heat 2 tablespoons olive oil over medium-high heat. Sear the meatballs, about 3 mins per side or until they are done. You will know when they are done if they flip easily. If the meat is still sticking to the pot, it’s not done! You may have to work in batches.

Transfer the meatballs to a parchment paper lined sheet tray and bake them for 12-15 minutes or until done and no longer pink in the middle.

Add 1 tablespoon olive oil to the pot that you used for the meatballs, then add in the carrots, celery, onion, and salt, and saute until translucent, about 5-7 mins.

Meanwhile prepare a separate pot to boil the pasta. Undercook the pasta by 2 minutes, and drain. It will finish cooking in the soup.

Add the wine to the vegetable and stir, scraping the bottom of the pan to release the brown bits from the meat. Add in the dill, parsley, and chicken stock, and bring to a boil.

Reduce the soup to a simmer, cover and cook for 15-20 minutes.

Add the meatballs, pasta, and fresh spinach to the soup and stir to wilt the spinach.

Serve immediately and enjoy!