Chicken Meatball Soup

Preheat the oven to 450 degrees F and line a baking sheet with parchment. 2. Mix all meatball ingredients in a bowl until combined. 3. Drop half-tablespoon round meatballs onto the baking sheet. 4. Bake the meatballs 10 minutes or until golden brown. 5. Meanwhile, heat the olive oil in a large pot over medium heat and saute the carrots, celery, onions, and garlic 5 minutes. 6. Add the cooked meatballs, chicken broth, Parmesan rind, and dried spices, holding back the spinach and pasta; cook over medium heat 10 minutes. 7. Bring the soup to a boil, add the pasta, and cook for half the package-recommended time. 8. Remove from the heat and discard the bay leaves and Parmesan rind. 9. Stir in the chopped spinach and cover 3 minutes to wilt. 10. Serve warm with Parmesan cheese.