In a large mixing bowl, combine the ground beef, bread crumbs, Parmesan cheese, egg, minced garlic, dried Italian seasoning, salt, and ground black pepper. Use your hands to mix until well combined and form into 1-inch meatballs.

Heat olive oil in a Dutch oven over medium-high heat, then brown the meatballs in batches until they are brown on all sides, about 5-7 minutes.

In the same pot, add more olive oil if needed, sauté the diced onion, sliced carrots, and sliced celery for about 5 minutes until softened.

Pour in the beef broth, diced tomatoes, tomato paste, and paprika. Stir, bring to a boil, then reduce heat and simmer.

Add the browned meatballs back into the pot, cover, and let the stew simmer for about 30 minutes.

Stir in the small pasta and continue to simmer for another 10-12 minutes until the pasta is al dente.

Once the pasta is cooked, add fresh spinach and stir gently until wilted.

Stir in chopped fresh parsley, adjust seasoning as necessary, and serve hot with optional additional Parmesan cheese.