In a large mixing bowl, combine ground meat, breadcrumbs, egg, minced garlic, salt, and pepper. Use your hands to mix until fully incorporated. Form the mixture into small meatballs, about one inch in diameter.

In a large pot, heat a drizzle of olive oil over medium heat. Add the diced carrots, celery, and minced garlic, stirring occasionally for about 5–7 minutes until the vegetables soften.

Pour in the chicken broth and bring to a gentle simmer over medium-high heat. Carefully add the prepared meatballs into the broth, ensuring they’re submerged. Allow everything to cook uncovered for about 30 minutes.

Next, add the fresh spinach and your choice of pasta, stirring gently. Continue to cook on a low simmer for an additional 10 minutes, or until the pasta is al dente.

Finally, remove from heat and stir in freshly chopped herbs; adjust seasoning with salt and pepper to taste.