Zucchini Noodle Wedding Soup

Directions

1. Using KitchenAid® Stand Mixer, attach bowl and flat beater. Place all meatball ingredients, except beef or turkey and olive oil, in bowl and mix on low until combined. Add beef or turkey and mix until just combined. Scoop 1 teaspoon portions and roll meatballs. Heat large stock pot over medium heat, add 2 tablespoons oil. Cook meatballs, turning carefully with spatula until browned on all sides, about 6 minutes. Cook in batches if necessary. Remove meatballs to a platter.
2. In same pot, sauté onions over medium heat, about 4 minutes or until translucent. Add garlic, thyme, bay leaf, 1/4 teaspoon pepper and cook for 1 minute. Add tomatoes to pot and stir scraping up any browned bits. Add broth and meatballs back to pot and reduce heat, maintain low simmer for 20 minutes or until ready to eat.
3. Attach Spiralizer Attachment to the KitchenAid® Stand Mixer. Trim ends off zucchini. Center zucchini on fruit and vegetable skewer; attach to Spiralizer. Attach fine spiralizing blade and position at end of zucchini. Turn stand mixer to speed 4 and process until blade reaches end of zucchini. Cut spiralized zucchini to desired length.
4. When almost ready to serve, stir the spinach into soup. Heat a large 12-inch skillet over medium heat, add 1 tablespoon olive oil. Add spiralized zucchini and sprinkle with salt and pepper. Cook and toss spiralized zucchini for 2 to 3 minutes or until slightly softened and just starting to release juices. Divide zucchini among 6 bowls and top with soup. If desired, sprinkle with Parmesan cheese and parsley.