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In a large mixing bowl, whisk together ½ cup of Italian seasoned breadcrumbs, ⅓ cup of heavy whipping cream, and 2 whisked eggs.
Add 1 cup of grated Parmesan, ⅓ cup of finely diced onion, ⅓ cup of finely chopped parsley, 1 tablespoon each of finely chopped fresh oregano, thyme, and rosemary, 8 cloves of minced garlic, chicken bouillon powder, and black pepper. Mix together.
Lightly fold in 1 pound of ground chicken (not lean).
Lightly mix and roll up 1 tablespoon worth of the mixture into meatballs.
Brown the meatballs in a pot on medium heat with oil and set them aside.
In the same pot, add 2 tablespoons of butter, 2 cups of diced onions, 1 cup of diced celery, 1 cup of sliced carrots, and 4 cloves of minced garlic. Cook until the onions are soft.
Add ½ cup of dry white wine, 10 cups of chicken bone broth or stock, and chicken bouillon (better than bouillon and chicken bouillon powder).
Turn the heat up to medium high, and once it comes to a boil, add 1 cup of Acini de Pepe (or Pastina) and all of the meatballs.
Once the pasta is cooked, turn the heat off and let the soup cool down a little.
Before serving, add in 4 cups of fresh baby spinach and fresh Italian parsley.