Vegan Meatball Soup with Acini di Pepe

1. **Prepare the Meatballs:** In a medium bowl, combine 1 pkg Beyond Meat ground, 0.5 yellow onion (diced), 3 minced garlic cloves, 0.5 bunch fresh parsley (chopped), 1 tbsp vegan Worcestershire, 1 tsp garlic salt, and 0.5 cup panko breadcrumbs. Mix well until all ingredients are combined.
2. Form small meatballs, approximately 2 tbsp of the mixture each.
3. Heat a cast iron pot or large skillet with avocado oil over medium-high heat. Sear the meatballs on each side until nicely browned, about 10-15 minutes, flipping halfway through. Set the cooked meatballs aside.
4. **Prepare the Soup Base:** In the same pot (add more oil if needed), sauté the remaining 0.5 diced yellow onion, 3 minced garlic cloves, 4 diced celery stalks, and 2 sliced carrots until fragrant, about 3-5 minutes.
5. Stir in the 1-2 tbsp Italian seasoning blend and 0.25 cup tomato paste, mixing well with the vegetables.
6. Pour in 1 cup Italian red wine and simmer for 2-5 minutes to soften the vegetables.
7. Add 0.5 pkg (or 250g) Acini di pepe pasta, 1 tbsp vegan/veggie bouillon, and 2 liters of water. Bring to a boil and cook until the pasta is al dente.
8. **Combine and Finish:** Finally, add the seared meatballs and 6 cups of fresh spinach to the soup. Cook for another 5 minutes, allowing the spinach to wilt and the flavors to meld.
9. Adjust for salt and pepper to taste.
10. Serve hot, topped with Violife parmesan, if desired.