Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the ground beef, egg, Parmesan cheese, breadcrumbs, minced onion, minced garlic, dried basil, and oregano.

Roll the mixture into small, bite-sized meatballs, about one inch in diameter, and place them on the prepared baking sheet.

Insert the baking sheet into the preheated oven and bake the meatballs for about 10 minutes, or until they are nicely browned.

While the meatballs are baking, heat a large pot over medium heat and add a drizzle of olive oil.

Add the chopped carrots, celery, and onion, sautéing for about 5 minutes until the vegetables soften and the onion is translucent.

Once the vegetables are tender, add the baked meatballs to the pot along with the chicken broth, crushed tomatoes, and bay leaf.

Stir well and bring the mixture to a gentle boil over medium-high heat.

Once boiling, add the ditalini pasta and cook according to package instructions, typically about 8-10 minutes.

In the last couple of minutes of cooking, stir in the fresh spinach.

Remove the bay leaf and any Parmesan rind before serving.

Ladle the soup into bowls while hot, and serve with crusty bread on the side.