Mix the meatballs. In a bowl, combine ground meat, almond flour, egg, Parmesan, half the minced garlic, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and a few grinds of black pepper. Stir gently until just combined—don’t overmix.

Form the meatballs. Roll into 1 to 1.25-inch balls. You should get about 20–24. If the mixture is sticky, lightly oil your hands.

Brown in batches. Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add half the meatballs and brown for 3–4 minutes, turning to color most sides. They don’t need to cook through. Remove to a plate and repeat with remaining oil and meatballs.

Sauté the aromatics. Reduce heat to medium. Add onion, celery, and carrot (if using). Cook 4–5 minutes until softened. Add remaining garlic and cook 30 seconds until fragrant.

Build the broth. Stir in tomato paste and cook 1 minute to caramelize. Add fire-roasted tomatoes (with juices) and broth. Stir in 1 teaspoon Italian seasoning, red pepper flakes (if using), and a pinch of salt. Bring to a gentle boil.

Simmer the meatballs. Return browned meatballs and any juices to the pot. Reduce to a simmer and cook 12–15 minutes until meatballs are cooked through.

Add vegetables. Stir in zucchini and simmer 5–7 minutes until just tender. Add spinach and cook 1–2 minutes until wilted.

Finish and balance. Add balsamic vinegar, parsley, and a generous crack of black pepper. Taste and adjust salt. For extra richness, sprinkle in a bit more Parmesan.

Serve. Ladle into bowls and top with more Parmesan and a drizzle of olive oil if you like.