For the Soup:

1. Place the sliced onion, tomato, garlic and carrots in a sauce-pot on a gentle heat. Drizzle with the olive oil and let the veggies cook down so the onion and carrots become softened and the tomato “melts”.
2. Taking a pastry cutter carefully and gently press down with the pastry cutter to chop the veggies a bit.
3. Add the baby spinach and seasonings.
4. Add the water or chicken broth; I made my soup with water. If you use chicken broth you may have to adjust the salt, since the chicken broth may be salted already.

For the Meatballs:

1. Combine all of the ingredients for the meatball mixture in a large bowl and mix; do not over mix.
2. Form into desired sized meatballs; I would go on the smaller size, since it is soup.
3. Heat a large cast iron frying with 2 – 3 tbs. of olive oil and add a few meatballs at a time. Do Not Overcrowd the pan.
4. Turn the meatballs to brown and crisp on all sides.
5. When the meatballs become slightly firm, then you may gently transfer them to the soup.
6. Keep the soup at a gentle temperature for 45 – 50 minutes.
7. Place the pasta at the bottom of the soup bowl and ladle the soup on top, along with a meatball or two.
8. Top with the fresh grated Romano cheese a small drizzle of olive oil and fresh ground black pepper.
9. Keep the heat on a gentle heat, you Never! want to boil your soup!!
10. Taste for seasonings to adjust the seasonings.
11. Grate a bit of nutmeg into the soup; a few gratings go a long way.
12. Prepare the pasta as directed.
13. Grate Romano cheese for grating when serving.