In a bowl, combine meatball ingredients and mix. Take the meatball mixture and make large or mini meatballs using a cookie scoop to help form uniform meatballs.

In a large soup kettle, add 2 tablespoons of olive oil and 12 meatballs. Brown for 2-3 minutes on each side. Remove the meatballs and set aside. Repeat this step with the next 12 meatballs.

Add the diced onion and cook a few minutes until translucent.

Next add the water, chicken stock packet, better than bouillon seasoning, and the cooked meatballs. Cover and bring to a boil.

Then add the pasta, cauliflower, and spinach. Cover and cook another 10 minutes.

Add the heavy cream and shredded cheese blend, stirring to incorporate while the cheese is melting. Turn the heat down and simmer until the pasta is done.

As the pasta expands it will soak up the water. You may need to add a bit more water if it gets too thick.