Sort ingredients
cathymarie
QR Code
Listen
Pdf
Position the oven rack in the center and preheat the oven to 400°F (200°C).
Combine all meatball ingredients in a bowl. Mix thoroughly with a spoon or spatula.
Shape the mixture into 35 meatballs using a small scoop or your hands. Arrange them on a lined baking sheet, spacing them slightly apart.
Bake for about 25 minutes, or until the meatballs are golden and fully cooked.
Cook the pasta in salted water according to the package directions until al dente.
Heat olive oil in a large pot over medium-high heat. Sauté the onion until it begins to caramelize, about 5 minutes. Lower the heat and add the carrots, celery, and herbs.
Cook for an additional 5 minutes. Stir in the pesto, lemon juice, and chicken broth. Simmer for 15-20 minutes.
Add the spinach to the pot, stirring until wilted. Season with salt and pepper as desired.
Incorporate the meatballs and pasta into the soup. Optionally, drizzle with a bit of olive oil.
Serve the soup in bowls, garnished with shaved Parmesan and fresh lemon wedges.