Created by Kittencal on August 7, 2011
Step 1: For the meatballs; in a bowl combine all ingredients until blended.
Step 2: Shape into 3/4-inch balls; cover with plastic wrap and refrigerate until ready to add to the soup.
Step 3: In a large pot heat olive oil over medium-high heat (use enough oil to lightly coat the bottom of the pot.
Step 4: Add in onions, dried oregano and crushed chili flakes; saute for about 4 minutes.
Step 5: Add in garlic, celery, carrots and tomato paste; saute stirring for 2-3 minutes stirring with a wooden spoon.
Step 6: Add in chicken broth, tomato sauce, kidney beans, green beans, spinach leaves and zucchini; return to a boil.
Step 7: Add in uncooked meatballs; bring to a simmer (do not stir for at least 20 minutes).
Step 8: Reduce heat to low, cover and simmer for about 1-1/2 to 2 hours (after about 30 minutes of cooking season with salt and fresh ground black pepper to taste).
Step 9: Add in cooked pasta and 1/3 to 1/2 cup Parmesan cheese; stir to heat through (can add in more cheese if desired)
Step 10: Season with salt and pepper to taste.
Step 11: Ladle into bowls and sprinkle with more Parmesan cheese.