In a large bowl, combine the ground beef, Italian breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried oregano, salt, and pepper. Mix gently using your hands until just combined.

Form the mixture into 1-inch meatballs and place them on a plate for easy transfer later.

Heat a generous drizzle of olive oil in a large soup pot over medium heat.

Sauté the diced onion, sliced carrots, and celery for about 5 minutes, until softened and the onion is translucent.

Add the chicken broth to the pot and bring to a gentle boil. Carefully add the prepared meatballs, ensuring they are submerged.

Reduce the heat to low and let the soup simmer for 10-12 minutes, until the meatballs are firm and cooked through.

Stir in the small pasta and increase the heat to medium. Allow the soup to simmer for an additional 10 minutes, or until the pasta is tender and al dente.

Once the pasta is cooked, add the chopped fresh spinach to the soup. Stir until the spinach wilts, about 2-3 minutes.

Taste your soup and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with extra grated Parmesan cheese.