First, make the meatballs. Put all the meatball ingredients in a large bowl. Add salt and pepper to taste, then roll the mixture into small soup balls.

Heat olive oil in a pan and fry the meatballs until cooked through. Remove them from the pan and set them aside.

Meanwhile, chop the onion and cut the carrot into small cubes and the celery into thin strips.

Heat a little olive oil in a soup pot and briefly fry the onion, carrot, and celery.

Add the crushed garlic clove to the pan and fry briefly. Then, add the chicken stock, along with salt and pepper to taste.

Bring to a boil, add the pasta, and cook over medium heat for 5 to 8 minutes, depending on the type of pasta used.

Then, add the spinach and cook the soup for an additional two minutes. Add the meatballs and season the soup to taste.

Spoon the soup into deep plates or bowls, and serve with grated Parmesan cheese. Bon appétit!