Line baking sheet with parchment paper and set aside.
In a medium bowl, add ingredients for meatballs.
Use your hands to incorporate well.
Form 16 small balls and place on baking sheet and put in the refrigerator
Next, make the soup.
In a large pot, add olive oil. once hot, sauté onion, carrots, celery, and garlic.
Cover and let soften for 10 minutes.
Next, add bone brith or stock, oregano and salt/pepper.
Once boiling, add pasta. cook for 7 more minutes, then gently drop in the meatballs.
Cook 5 more minutes, add spinach, mix and turn off the heat. Serve and enjoy! Inspired by @thebeachhousekitchen