1. Combine chopped meat, cauliflower rice, and seasoning. I browned the meatballs in a the soup pot in a drop of olive oil. I pulled them out and put on the side for later.
2. All the veggies for the soup should be chopped up.
3. First I sautéed the onion in the meatball drippings. As they were getting translucent, I added four garlic cubes. Then I dumped in all other veggies and sautéed till soft but not mushy. I added the meatballs back in, along with frozen spinach, chicken broth, crushed tomatoes. I added water to cover the veggies, added basil cubes, two more garlic cubes, salt, pepper to taste, and oregano. Bring to a boil and cover and simmer for 35 minutes.
4. Add lasagna noodles and cook for another 15-20 minutes.