Combine all meatball ingredients, then roll into 3/4-inch meatballs. Set aside.

In a deep pot, heat olive oil over medium high heat. Add carrots, onion, celery, and garlic and sauté until carrots begin to soften, about 5 minutes. Add chicken stock, chicken broth, and oregano and bring to a boil.

Once stock has reached a boil, drop the meatballs into the liquid and cook for about 4 minutes before adding acini de pepe and frozen spinach. Continue cooking an additional 6-8 minutes until the pasta is cooked al dente and the meatballs are cooked through.

Remove from heat and top with parmesan cheese before serving if desired.