To make the meatballs, add everything to a large bowl and using clean hands, mix to combine. Once thoroughly mixed, scoop out 1 Tbsp worth of the mixture, and roll into a ball with your hands. Repeat this until all the mixture is used. You should have about 24 - 30 meatballs.

To a pan over medium high heat, add the meatballs and brown on at least 2 sides, cooking for about 3 minutes per side. Once the meatballs are browned to your liking, remove from the pan and reserve in a bowl.

Next add 1-2 Tbsp of olive oil in a dutch oven or large pot over medium heat and then add in the carrots, celery and shallots / onion. Stir to get them all nice and coated and cook down for about 8 minutes or until they begin to soften a bit.

Add in the Italian seasoning, nutritional yeast and then the minced garlic. Stir around and cook for 1 minute making sure to not burn the garlic!

Add the vegan chicken broth to the pan and then bring to a boil. Add the pasta and cook according to package instructions.

2 minutes before the pasta is done cooking, add in the reserved meatballs. 1 minute before the pasta is done, add in the spinach. Stir to combine and cook until pasta is done.

Taste and adjust for seasoning and serve immediately! Top with chopped parsley or vegan parmesan and ENJOY!