1. Make the meatballs: Preheat oven to 350 F. Mix bacon, beef, Worcestershire sauce, Montreal Steak seasoning and salt. Form meatballs in quarter-size balls and place on a nonstick cookie sheet. You should have 17 to 20 meatballs. Bake for 20 minutes and remove from the oven, reserving 2 tablespoons of the meatball pan drippings.
2. Make the soup: Place the reserved drippings in a 4 quart pot. Ad onions and cook, stirring, over medium heat until almost translucent, about 3 to 4 minutes. Add garlic and saute for about a minute. Add meatballs, beef broth, Worcestershire sauce, mustard and ketchup. Simmer for 5 minutes. Add diced tomatoes, spinach and cheese. Let simmer 5 more minutes. Add salt and pepper to taste. Serve garnished with crumbled bacon and a little extra grated cheese, if desired.
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