In a large bowl, combine all of ingredients for the meatballs, mix well. Scoop one tablespoon of the mixture and form small meatballs. Set aside.

In a large pot over medium high heat, add the olive oil. When the pan is hot add the onion, carrots, celery and garlic. Season with salt and pepper. Saute for about 5 minutes, until vegetables are softened. Add the chicken stock and bring to a boil.

Add the meatballs and let them cook in the hot liquid for about 10 minutes. Add the pasta and let it cook for the required time on the package directions. Two minutes before the pasta is finished cooking, add the spinach and cook for two minutes.

Remove soup from heat and add fresh parsely and grated parmesan cheese before serving.