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Chicken broth, carrots, onion, celery, parsley, oregano, Italian herbs, and garlic.
Cook on low heat for 6-8 hours or high for 4 hours.
In a medium bowl add all the meatballs ingredients, except oil, and stir to combine. Shape into 1 inch balls.
Place a large skillet over medium-high heat and add the oil. Once how, cook meatballs, flipping as needed until browned and cooked through. Place on paper towels to drain.
Add the meatballs, pasta and spinach to the slow cooker and cook for 30 minutes prior to mealtime or until the pasta is done.
Ladle into bowls and top with favorite toppings.