Steps

• 1

  When ready to cook, set Traeger temperature to 400℉ and preheat, lid closed for 15 minutes. Place a Dutch oven or large stockpot on Traeger to preheat. When the grill and pot are hot, add the olive oil, onion, carrots, celery and parsnip, along with a teaspoon of salt. Stir to coat the vegetables with the olive oil, then quickly put the lid down on the grill.

  400 ˚F / 204 ˚C

  00:15

• 2

  Cook the vegetables for 10 to 15 minutes, stirring once, until the onions are soft. Add the garlic cloves and tomato paste and stir. Put the lid down on the grill again and cook for 1 to 2 minutes to release the flavor of the garlic without burning it.

  400 ˚F / 204 ˚C

  00:11

• 3

  Stir in the fennel seed, oregano and chile flakes to combine, then add the stock and the crushed tomatoes. Place the lid on the Dutch oven, leaving it slightly askew to allow some steam to escape, then close the grill.

• 4

  Allow the soup to simmer for 30 minutes, reducing the temperature on the grill if necessary to prevent the soup from boiling.

  400 ˚F / 204 ˚C

  00:30

• 5

  While the soup simmers, make the meatballs. In a large mixing bowl, combine all of the ingredients except the egg. Using clean hands, combine the mixture until it is evenly mixed. Add the whisked egg and stir to incorporate.

• 6

  Using a small ice cream scoop or your hands, scoop out 18 to 24 meatballs. Place them gently into the soup, spreading them out so they can cook through. Once all of the meatballs are in the liquid, add the beans without stirring the soup. Place the lid on again, leaving it slightly askew, close the grill, and simmer the meatballs for another 10 minutes.

  400 ˚F / 204 ˚C

  00:10

• 7

  Check to ensure one of the meatballs is cooked through before removing from the grill. When finished, gently add the spinach leaves and stir.

• 8

  Serve immediately sprinkled with more Parmesan cheese, or allow to cool and refrigerate for up to 3 days. Enjoy!