In a mixing bowl, combine ground beef, Italian breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried oregano, salt, and black pepper. Mix until just combined to keep the meatballs tender. Shape the mixture into 1-inch meatballs and set aside.

In a large pot, heat olive oil over medium heat. Add diced onion, sliced carrots, and sliced celery. Sauté for about 5 minutes until they soften.

Pour in chicken broth and bring to a gentle boil. Carefully add meatballs and simmer for 10-12 minutes until cooked through.

Stir in small pasta and simmer for an additional 10 minutes until pasta is al dente.

Add fresh spinach and cook for 2-3 minutes until wilted.

Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with grated Parmesan cheese.