Italian Wedding Soup

In a bowl, combine the ground beef or pork, breadcrumbs, Parmesan, egg, garlic, salt, and pepper. Mix until well combined. Shape the mixture into small meatballs, about 1 inch in diameter.
In a large pot or Dutch oven, heat olive oil over medium heat. Add the meatballs in batches and brown them on all sides, about 5-7 minutes. Remove the meatballs and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes.
Add the chicken broth to the pot, scraping any browned bits from the bottom. Bring the broth to a simmer.
Return the meatballs to the pot and add the pasta. Simmer for 10-12 minutes, until the pasta is tender.
Add the spinach and cook for another 2-3 minutes, until wilted.
Taste and adjust seasoning with salt and pepper as needed.
Serve the soup hot, garnished with fresh parsley.
Enjoy your Italian Wedding Soup!