Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper.

In a large mixing bowl, combine all meatball ingredients, except for the oil.

Using your clean hands, mix until thoroughly combined. Shape the mixture into 1-inch sized balls. (I used a cookie scoop to get equal portioned meatballs)

Place the meatballs onto the prepared baking sheet in a single layer.

Lightly spritz with oil and bake for 25 minutes, turning once, until evenly golden.

While your meatballs are baking prepare soup.

Heat oil in a large stockpot, over medium-high heat.

Add in carrots, celery, and bell pepper, and sauté for 5 minutes, until beginning to soften. Add in garlic and saute another minute.

Add in broth and bring to boil.

Once your meatballs are done, gently stir them into the soup. Add in lemon juice and zest and stir to combine.

Remove from the heat, allow to cool for several minutes, then ladle your soup and meatballs equally into bowls.

Taste test, then season with sea salt and pepper, or red pepper flakes, to your taste and garnish with fresh chopped parsley.

Stays great in the fridge for up to 4 days or so...as with most soups tastes even BETTER the next day!

Consider doubling or tripling your batch so that you have meals all week!

Enjoy!