Combine the minced shallot, dry parsley, garlic powder, paprika, white pepper, crushed red pepper, dry thyme, and nutmeg in a large bowl.

Add the lightly beaten eggs, panko, and milk and stir to combine. Set aside for 10 minutes.

Add the beef to the bowl. Add 2 teaspoons salt. Use your hands to mix the ingredients until completely combined. See Note 1.

Preheat oven to 400ºF.

Lightly grease two baking sheets with neutral oil. See Note 2.

Scoop a tablespoon of the meat mixture and roll it into a meatball weighing approximately 1 ounce.

Arrange the meatballs on the baking sheets.

Transfer the baking sheets to the preheated oven. Bake for 20 minutes, flipping once halfway through. Remove from the oven and set aside. The meatballs should be 165ºF. They will continue cooking in the broth, so it is unnecessary to continue baking past 20 minutes.

Heat 1 tablespoon extra virgin olive oil over medium heat in a large soup pot. Once hot, add the diced onion and sauté for 5 minutes.

Add the minced garlic, dry thyme, and crushed red pepper. Cook for 1 minute until fragrant. Season with salt and pepper.

Add the pearl couscous and sauté for 1 to 2 minutes until lightly toasted.

Add the chicken broth and bring to a boil. Reduce the heat to low. Carefully add the meatballs to the broth as soon as they finish baking.

Simmer uncovered for 12 to 15 minutes or until the pearl couscous is al dente. Taste and add salt and pepper if needed.

Add the spinach, parsley, and lemon juice to the soup. Simmer for 5 minutes until the spinach is bright green. Turn off the heat.

Ladle the soup into bowls. Enjoy!