Heat the oil in a large pot. Add the onion, celery, garlic, salt and pepper and sauté until fragrant.

Add the remaining seasonings and tomato paste. Stir and allow the tomato paste to cook for a few minutes.

Add the diced tomatoes, Beleaves veggies and broth. Bring to a boil, then reduce heat and simmer, covered, while you prepare the meatballs.

For the meatballs, mix ingredients well and form one-inch balls.

Use an immersion blender to blend the soup right in the pot, then drop in the meatballs. Allow the meatballs to cook for five minutes, then stir in the pasta and cook for 10 minutes more. Finally stir in the baby spinach and allow to wilt for one minute.

Serve with a sprinkle of crushed red pepper flakes for some heat.