-simmer veggie broth and drop meatballs in
-let float to rop and cook for 1 minute
-toss in spinach right before you're about to serve
-finish with lemon and pepper
For meatballs, knead pork (you can subsitute 1/2 veal but our butcher was out) a huge handful of parmesan, generous amount of garlic, sea salt, and a farm egg together and form into tiny balls and boil in broth. You can strain broth to remove meatball particles so it's clearer, but I didn't mind.