To make the meatballs, saute the chopped garlic with 1 tablespoon olive oil in a large stockpot over medium heat for about 3 minutes.

Place cooked garlic in a large mixing bowl. Add in all the other meatball ingredients. Mix well.

Roll the meatballs into little small balls. Place on a baking sheet lined with tinfoil and set aside.

In the same stockpot, heat up about 1 teaspoon olive oil. Add in the onions and stir for about 2 minutes.

Then add in the celery and carrots and season with a pinch of sea salt and pepper. Let the veggies cook down for about 5-7 minutes on medium high heat.

Add in two 32oz (64oz total) containers of chicken broth. Bring to a boil.

Lower heat to medium/medium-high. Add in the pasta and cook for about 10 minutes.

Next, add in the meatballs and let them cook through for about 3-4 minutes.

Lower heat to a simmer and cook for about 20-30 minutes.

Add in fresh spinach and remaining parsley and let wilt.

Season with the basil, oregano, lemon juice and additional salt and pepper as needed. Cook for an additional 5 minutes.

Enjoy!