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Begin preparing the meatballs by adding all meatball ingredients except olive oil to a large bowl. Knead everything together with your hands. Pinch off small pieces and roll into balls.
In a large skillet over medium-high heat, heat the oil.
Add some of the meatballs to the pan, only as many as will fit without touching, and cook for 4-5 minutes, flipping halfway thru.
Cook remaining meatballs and set aside.
In a large soup pot over medium-high heat, heat 1 tbsp. oil and saute onions, carrots, and celery until tender. Stir in minced garlic and cook for another 30 seconds.
Add the chicken broth to the pot and bring to a boil.
Add pasta and meatballs, reduce heat to medium, and cover. Cook for about 10-12 minutes.
Stir in spinach and let cook until spinach wilts, then season with salt and pepper to taste and serve with parmesan cheese.