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In a heavy-bottomed soup pot, heat olive oil. Add carrots and onions; saute for 5-8 minutes or until softened. Add garlic; cook 2 minutes more.
Add wine; cook down for 2 minutes. Add broth, heat to slow boil.
Add zucchini, seasonings, pasta/couscous, and meatballs**. Cook for about 10 minutes, or until your pasta is tender.
Add chopped spinach, stir through until wilted, about 2-4 minutes.
Once in individual bowls, sprinkle with cheese (optional, but who doesn’t like cheese?)
Preheat oven to 350 degrees. Line a large baking sheet with non-stick aluminum foil (the best invention ever) or regular foil and coat with non-stick spray.
In a large bowl, combine all ingredients well. Using a rounded 1 tbsp measuring spoon or small melon baller, scoop out meat; shape into small balls. Makes roughly 100-120 meatballs, depending on how small you make them.
Place meatballs on baking sheet, making sure they don’t touch. Bake for 10 minutes.