In a large bowl, combine ground beef, breadcrumbs, beaten egg, Parmesan cheese, Italian seasoning, and a pinch of salt and pepper. Mix gently until just combined. Roll into small meatballs, about 1 inch in diameter.

Heat a large pot over medium-high heat. Add meatballs and brown on all sides for about 5 minutes. They do not need to be cooked through. Remove and set aside.

In the same pot, add minced garlic and saute for 30 seconds until fragrant. Pour in the chicken broth and bring to a boil.

Add the pasta to the boiling broth and cook according to package directions, usually 6-8 minutes. Return the meatballs to the pot during the last 5 minutes of cooking.

Stir in the chopped spinach and cook for 2-3 minutes until wilted. Taste and adjust seasoning with salt and pepper as needed.

Ladle the soup into bowls and top with additional grated Parmesan cheese. Serve hot with crusty bread.