In a large bowl, combine the ground beef, egg, breadcrumbs, parmesan cheese, 2 minced garlic cloves, and ½ teaspoon Italian seasoning. Mix gently until combined, then roll into small meatballs.

Heat 2 tablespoons olive oil in a large pot over medium heat. Add the meatballs and cook for 4–5 minutes, turning occasionally, until browned on all sides. Remove and set aside.

In the same pot, add the onion, carrots, and celery. Sauté for 5–6 minutes until softened. Add the remaining 3 minced garlic cloves and cook for 30 seconds, until fragrant.

Pour in the chicken broth and stir in 1 teaspoon Italian seasoning, salt, and pepper. Bring to a boil.

Add the meatballs back to the pot, reduce heat, and simmer for 10 minutes.

Stir in the pastina and cook for 6–8 minutes, or until the pasta is tender and the meatballs are cooked through.

Add the fresh spinach and stir until wilted. Serve warm with parmesan cheese on top.