The fastest way to make the sausage meatballs is in bulk if you’re using them for several recipes. Form the balls and place them on a cookie sheet then bake in the oven. If you’re only making one recipe, you can fry them in a skillet.
Place the cooked sausage meatballs, chopped carrot, seasonings, and chicken broth in a large resealable bag.
Remove excess air and seal.
Put 1 cup of small pasta in a medium-sized resealable bag and staple the bags together. Freeze.
On the day of cooking, take the bag of soup out of the freezer and thaw it. Remove the staples and set aside the bag of pasta.
In a large pot, heat just the soup on the stovetop over medium-high heat and bring it to a boil.
Reduce the heat to low. Add in the pasta and spinach and continue cooking for another 5 – 10 minutes until the pasta is fully cooked.
Ladle soup into bowls. If desired, you can sprinkle with grated Parmesan cheese before serving.