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Add the breadcrumbs and milk to a large prep bowl. Using a fork, mash together until smooth. Add the remaining meatball ingredients. Mix together, using your hands, taking care not to overwork the mixture. Form 1″ meatballs (about 1 tablespoon each, making 40-45 meatballs). Transfer to a parchment-lined baking sheet or a couple of large plates.
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Prep the soup ingredients. Add the olive oil to a soup pot or Dutch oven, and heat it over medium-high heat until the pot is HOT (important so the meatballs don’t stick). Sear the meatballs in two batches for about 5 min/batch until they’re nicely browned on the outside. They will finish cooking in the soup. Transfer meatballs to a plate once seared.
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To the soup pot, add the onions, celery, and carrots. Sauté for 7-8 minutes.
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Stir in the garlic and cook for 1 minute.
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Add in the broth, Italian seasoning, and meatballs. Increase the heat to high and bring to a boil.
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Once the soup is boiling, add in the pasta. Reduce the heat and simmer for 10 minutes, pot uncovered, stirring occasionally.
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Stir in the spinach, let it wilt, and season the soup with salt & pepper if needed. Serve with extra freshly grated parmesan cheese on top of bowls if desired.
