1. Preheat oven to 400.
2. While oven is preheating, in a large pot, sauté all vegetables for 20 minutes in oil. Add salt and tomato paste and continue sautéing for another 10 minutes. Add broth and bring it to a boil.
3. Mix all meatball ingredients. To check if you like the saltiness and flavor, you can take off a small piece and fry it up to test the flavor. Form golf size balls. Place them on a sheet pan. Bake for 25 minutes. This step is not a must but highly recommended.
4. Add browned meatballs into the boiling soup. Cook for additional half hour. Add gnocchi and wait until they all float to the surface. Turn off flame and add spinach. Mix until it’s wilted.
5. Serve with fresh baguette, if needed, to scoop up the delicious soup!