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, and breadcrumbs until just blended. Roll small balls and place them on the baking sheet. Bake for about 10 minutes until browned and cooked through.

Heat a large pot over medium heat and add olive oil. Once hot, add chopped carrots, celery, onions, and minced garlic. Sauté for about 5 minutes until softened.

Add the baked meatballs, crushed tomatoes, broth, and spices to the pot. Stir gently and bring to a boil, simmer for 10 minutes.

Add the ditalini pasta directly into the pot, cooking uncovered for about half the time indicated on the package until al dente.

Remove from heat and stir in fresh spinach, letting it wilt for a couple of minutes before serving.

Remove any bay leaves and Parmesan cheese rind before serving. Ladle into bowls and enjoy with crusty bread or fresh salad.