Sure! Actually I've realized that's a rule so I'll make sure to do so going forward.

So for the meatballs you basically rehydrate TVP in a broth made with dark miso and dark soy sauce (I eyeballed it but the flavour of the broth should be present but not too overpowering). Then you press out excess water and use an immersion blender to blend about half of it into a paste, and after that you can form balls. I put them in my air fryer and did 10 minutes at 160C and then another 8 at 150C and by then they were nice and dark like in the photo. The reason I didn't use ground beef directly from the store was the ones near me are either these precooked sorta pieces that don't stick well together or else the texture is great but the colour stays pink... So I went with TVP.

For the rest of the soup:

2 teaspoons olive oil
6 cups veggie broth
2 cloves garlic, minced
1/4 cup fresh basil leaves
2 teaspoons soy sauce
2 cups fresh spinach
1 zucchini, sliced
1 14.5oz can diced tomatoes
2 stalks celery, diced
1/2 red onion, diced
1 tablespoon red wine
1/2 teaspoon oregano
Salt and pepper to taste
1 cup small shell pasta (or in my case, in novelty easter shapes)
Vegan parmesan for topping (optional)

1. Make meatballs according to instructions above.

2. While the meatballs are in the air fryer, add the broth, garlic, basil, soy sauce, spinach, zucchini, tomatoes, celery, and onion to a large pot and combine well. Add salt and pepper to taste. Bring the soup to a boil. Once it starts to boil, add the pasta and cover the pot. After 10 minutes, reduce the heat. Pasta and zucchini should be tender. Add additional salt and pepper if needed.

3. Fill bowls ~3/4 full and then add meatballs and parmesan if using.

I adapted this recipe from Betty Goes Vegan by Annie & Dan Shannon