Italian Sausage Meatball Soup

Preheat oven to 375 F. In a large bowl combine all the meatball ingredients and mix with your hands until completely homogeneous.

Line a rimmed sheet pan with foil and set a cooling rack on top. Spray rack with cooking spray. Using a medium sized scoop, scoop meatball mixture and roll into balls that are about the size of a walnut. Place formed meatballs on the cooling rack and bake in a 375 F oven for 30-40 minutes, turning once to brown evenly.

While meatballs bake, heat oil in a large Dutch oven over medium high heat. Add carrots, celery, onions and salt and saute until vegetables are soft and beginning to brown around edges, about 10 minutes. Add garlic and saute for 30 seconds. Add broth and tomatoes and bring to a boil. Reduce heat to a simmer and cook 30 minutes.

Add the meatballs and cook another 10 minutes. Add prepared diatlini and spinach and cook until spinach just begins to wilt, about 30 seconds. Serve and garnish with a few drizzles of olive oil, chiffonade basil and grated peccorino.