Heat your vegan meatballs of choice on a sheet pan in the oven and bake according to the recipe or package instructions.
Peel and dice 1 onion and saute it in olive oil with 1/2 teaspoon of salt over low heat in a large pot while you are preparing the rest of the vegetables. (Cooking the onion slowly brings out the sweetness and gives a nice flavor to the soup.)
Wash and chop the carrots and celery into small pieces and add them to the pot with minced garlic and spices then stir well.
Turn up the stove to medium heat and saute for 3 minutes then add 8 cups of vegetable broth.
Bring to a low boil for 5 minutes, then add the Pepe pasta and simmer for 10 more minutes.
Remove the bay leaf, then stir in the rough-cut baby spinach, fresh parsley, and the juice of 1 large lemon.
Place 4 -5 vegan meatballs in a bowl and serve the hot soup over them.
Serve with a sprinkle of vegan parmesan cheese if desired.
Notes
Vegan meatballs hold up better if the soup is served over them instead of cooking the meatballs directly in the soup.
I loved the flavor of the savory broth and I was a little skeptical about adding lemon juice but trust me, it makes the soup even better.
If you are making homemade meatballs, roll them a little smaller than you normally would. Tiny meatballs work well in this soup.