Make the meatballs by adding the vegan ground beef and vegan pork to a large bowl along with the bread crumbs, onion, flax egg, parsley, oregano, parmesan cheese, salt, and pepper. Mix well until thoroughly combined. Shape into small quarter-size balls and place them onto a baking sheet until ready to sauté.

In a large pot, heat the oil on medium heat. Add enough meatballs to cover the surface of the pan without overcrowding. Let the meatballs cook for 2-4 minutes before turning over to brown on the other side. Cook in batches until all of the meatballs are nicely browned. Remove them from the pot and set aside.

In the same pot add the onions and cook until translucent about 3-5 minutes. Add in the celery and carrots, and cook for 5 minutes before adding in the spices and garlic. Allow everything to continue cooking until the garlic becomes fragrant.

Add in the vegan chicken broth and water, mix well and cover the pot and lower the heat a little to simmer for 20 -25 minutes.

While the soup is simmering, cook the pasta according to package directions for al dente. Drain and set aside.

Add in the meatballs and spinach and cook until the spinach has wilted. Add the cooked pasta and mix well. Allow the soup to heat through before serving. Serve with grated parmesan and grilled crusty bread.