Papa's Italian Meatball Soup

Step 1 -In a large stock pot over medium heat, heat the vegetable oil.

Step 2 -Add the carrots, the celery, and the onion and cook, while stirring, until the onion is softened, about 5 minutes.

Step 3 -Add the tomato paste to the vegetable mixture and cook, stirring constantly, about 30 seconds.

Step 4 -Add the chicken broth and the bay leaf to the vegetable mixture and bring to a boil.

Step 5 -Reduce the heat to medium-low and simmer the soup mixture until the carrots are tender, about 15 minutes.

Step 6 -Remove and discard the bay leaf.

Step 7 -Add the fire-roasted tomatoes to the soup and stir to combine.

Step 8 -Add the Italian seasoning, the parmesan rind, the salt, and the black pepper to the soup mixture and stir to combine.

Step 9 -Add the meatballs to the soup and simmer, about 15 minutes.

Step 10 -Add the ditalini pasta to the soup mixture and simmer until the pasta reaches al dente, about 15 minutes.

Step 11 -Taste the soup for seasoning and add more of the salt and the black pepper as needed.

Step 12 -Transfer the soup mixture from the heat, then add the baby spinach and stir until wilted.

Step 13 -Serve the soup sprinkled with the parmesan cheese.