Start by making the meatballs: combine all the ingredients in a large mixing bowl and mix delicately with your hands until well combined. Form into miniature meatballs, using about half a teaspoon of meat mixture per meatball, and place them onto a baking sheet. You should be getting around 80-90 meatballs.
Now to make the soup: combine the chicken broth and water in a large pot and bring to a roaring boil. Delicately add the meatballs to the broth and boil for about 5 minutes, until the meatballs turn completely opaque and float to the surface.
Add the pasta and continue cooking on a slow boil until the pasta is cooked to your liking, about 20 to 25 minutes. Stir in the chopped spinach, kill the heat and let the soup rest until the spinach is completely wilted.
Serve piping hot, sprinkled with freshly grated Parmesan cheese, if desired.