Summer Vegetable Soup with pork and ricotta meatballs

INGREDIENTS
2  large eggs
1/2  cup ricotta
2 ounces Parmesan, grated (about 1/2 cup)
Kosher salt and black pepper
1 pound ground pork
4 cups low-sodium chicken broth
1/2 pound green beans, trimmed and chopped
1 yellow squash, chopped
1 small bunch spinach, thick stems removed and leaves chopped
Pesto, for serving

DIRECTIONS
Heat broiler. Line a rimmed baking sheet with foil.

Combine the eggs, ricotta, Parmesan, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Add the pork and gently mix with your hands until just combined. Form the mixture into 16 meatballs (about 2 tablespoons each). Broil on the prepared baking sheet, turning once, until browned and partly cooked through, 6 to 8 minutes.

Meanwhile, bring the chicken broth to a simmer over medium-high heat. Add the green beans and squash and cook just until crisp-tender, 8 to 10 minutes. Add the meatballs and simmer until cooked through, 3 to 5 minutes. Stir in the spinach just until wilted.

Serve drizzled with the pesto.