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

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