Prepare the Meatballs:

In a large bowl, mix the ground beef, breadcrumbs, Parmesan, egg, salt, pepper, oregano, garlic powder, and parsley until well combined.

Roll the mixture into small meatballs, about 2 cm (3/4 inch) in diameter.

Heat a large pot over medium heat with 1 tablespoon olive oil. Sear the meatballs for 3-4 minutes, turning occasionally, until browned on all sides. Remove and set aside.

Make the Soup:

4. In the same pot, add the onion, carrots, and celery. Sauté for 5 minutes until softened.

5. Add the garlic and cook for another 30 seconds until fragrant.

6. Pour in the broth and diced tomatoes, then add oregano, basil, salt, and pepper. Stir well.

7. Return the meatballs to the pot and bring the soup to a simmer. Cook for 15 minutes.

8. Stir in the pasta and cook for another 8-10 minutes until tender.

9. Add the fresh spinach and cook for 2 more minutes until wilted.

Serve:

10. Ladle into bowls and garnish with extra Parmesan and fresh basil if desired.