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Gently combine all of the ingredients for the meatballs without overworking the meat. Roll into ¾ inch balls. Set aside on a plate as you shape them.
Heat the oil in a large skillet. Brown the meatballs on all sides, working in batches, until all of the meatballs have been browned. Don't worry about them being cooked in the middle as they will finish cooking in the soup.
Transfer the meatballs to a large crockpot. Add all of the soup ingredients as listed, with the exception of the pasta and the fresh spinach. Cover and cook on low for 8 hours, or high for 4 hours.
Half an hour before the soup is done add the pasta to the soup, cover and continue to cook on low for half an hour. Stir in the spinach and allow to wilt, heating it through. Taste and adjust seasoning as needed.
Ladle the hot soup into bowls and garnish with grated Parmesan cheese. A nice crusty bread goes well with this