Mix together meatball ingredients until combined. Shape mixture into small meatballs, only about ¾ inch to 1 inch and transfer to a plate.
Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally. You just want to brown the meatballs not fully cook them.
Transfer meatballs to a plate lined with paper towels. Repeat with remaining meatballs.
Heat olive oil in a large pot over medium-high heat. Add carrots, onions and celery and saute until veggies have softened, add garlic and saute 1 minute longer.
Pour in chicken broth, season soup with salt and pepper to your likeness and to a boil. Add in pasta and meatballs and simmer.
Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through. Add spinach and stir until fully wilted.