• In a large pot, combine water, peeled carrots, celery, onions, garlic, salt, bay leaves and bouillon cubes. Simmer over low heat for 1-2 hours.

Prepare the meatballs:

• In a large mixing bowl, combine ground chicken, egg, Italian breadcrumbs, grated parmesan cheese, milk, onion powder, garlic powder, dried parsley, dried oregano, and some salt and pepper. Mix well using your hands.
• Form the ground chicken mixture into small meatballs. I used about a 1/2 tablespoon sized scoop.
• Once all of the meatballs are rolled, heat 1 cup of vegetable oil in an 11-inch pan.
• Add 7-8 mini meatballs to the hot oil and sear them on all sides until they're golden brown.
• Add the golden-brown meatballs to a paper towel to absorb any excess oil.
• Once all of the meatballs are seared, set them aside.

Prepare the soup:

• Next, grab a large soup pot. Add the olive oil and diced onions over medium heat.
• Once the onions are translucent, add the homemade broth to the sautéed onions but be sure to strain it using a mesh strainer. You do not want any of the the other vegetables in the soup.
• Next, add the mini meatballs, spinach, parmesan rind, and grated parmesan. Let everything simmer together for 30 minutes on medium/low heat.

Prepare the acini di pepe:

• Boil a small pot of water and cook the acini di pepe according to the package.
• Drain off the water using a colander. Set aside.
• You will only add the acini di pepe to the soup as you eat it. If you add the pasta to the entire pot of soup it will soak up the broth and the pasta will get soggy.

Prepare a bowl of soup:

• Taste the broth to make sure it has enough seasoning. You can add another chicken or veggie bouillon cube for some extra flavor.
• Remove the parmesan rind and add the cooked acini di pepe pasta before serving.
• Top with extra parmesan cheese and serve hot.