Meatball Soup with Pasta

https://www.triedandtruerecipe.com/meatball-soup-with-pasta/

Meatballs:
1 lb ground chicken, or use ground beef, pork, or a mix
1 small shallot, peeled and minced
1 tsp garlic powder
1 tsp dry thyme
½ tsp crushed red pepper
2 tbsp extra virgin olive oil, plus more
1 egg
½ c breadcrumbs
2 tsp balsamic vinegar
Salt and pepper

Soup:
1 tbsp extra virgin olive oil
1 yellow onion, peeled and diced
8 oz cremini mushrooms
4 cloves garlic, peeled and minced
1 tsp thyme
Crushed red pepper
32-ounce jar arrabbiata sauce
4 cups water or chicken broth
Pinch of sugar
1½ cups dry radiatori pasta or use farfalle
3 oz baby spinach, roughly chopped
½ c freshly grated Parmesan
2 teaspoons fresh cracked black pepper
Salt and pepper

Combine all ingredients for the meatballs in a bowl. Add a pinch of salt and pepper and mix with your hands until combined. Roll into tablespoon-sized meatballs.

Heat 1 tbsp extra virgin olive oil in a soup pot over medium heat. Add meatballs in an even layer, cooking in batches if needed. Fry 3 mins per side until golden brown all over. They do not need to be cooked through. Transfer to a plate.

To the pot, add 1 tbsp olive oil. If you use pork or beef, you may not need the extra oil.

Turn heat to medium and add onion and mushrooms. Add salt and pepper. Cook for 8–10 mins.

Add garlic and thyme and cook for 1 min. Add crushed red pepper.

Pour in arrabbiata sauce and the water. Bring to a boil and add the meatballs. Reduce heat and simmer for 30 mins. Taste and add salt, pepper, and a pinch of sugar if you like.

Bring pot of water to a boil and add big pinch of salt. Add pasta and cook according to package instructions. Drain.

Once meatballs reach 165ºF, add spinach and cooked pasta. Simmer for 5 mins. Taste and season. Turn off heat.

Mix together Parmesan and pepper in a bowl.

Ladle soup into bowls and serve with Parmesan on the side. Enjoy!