fresh parsley and parmesan cheeseoptional garnish, to serve
1poundground sirloin or turkey
2tablespoonsminced sun-dried tomatoes packed in oilminced
Start by making the meatballs: Pre-heat oven to 350 degrees and line a baking sheet with foil. Spray baking sheet and set aside.
In a medium bowl, mix together all meatball ingredients: ground meat through pepper. Roll into small meatballs using a small cookie scoop or a large tablespoon then place in a single layer on baking sheet. Bake for 20 minutes, turning once halfway through; set aside.
While meatballs are baking, begin making soup by heating olive oil in a large soup pot over medium-high heat. Add onions, carrot, garlic and salt and pepper to taste. Saute until veggies are tender, about 6-7 minutes, stirring frequently. Pour broth into the pot then bring to a boil. Reduce heat to low and simmer.
Add meatballs and pasta to the pot and cook until pasta is tender, about 10 minutes. Stir in spinach right before serving and heat until wilted, about 2 minutes. Check for seasoning and add salt and pepper to taste.
Garnish with fresh parsley and grated parmesan cheese to serve.