1
Place meatless ground, bread crumbs, parsley, Parmesan cheese, milk, egg white, and bacon into food processor.
2
Mix until well combined, then roll into 40 marble sized meat balls.
3
Heat non-stick skillet over medium high heat. Spray with Pam and brown the meatballs, just until browned and half way cooked. Set aside.
4
In a stock pot, add olive oil and garlic. Cook for 2 minutes just until the garlic starts to brown.
5
Add chicken stock, tomato sauce and bring to a boil. Add pasta and vegetables and cook for 7 minutes.
7
Reduce heat to simmer, add Italian seasoning, salt and pepper to taste and meatballs. Cook for 5 minutes to cook the meatballs.
8
Remove from heat, add baby spinach and serve immediately.
9
Garnish with shaved Parmesan cheese. Enjoy.