In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix gently and shape into 1-inch meatballs.

Heat olive oil in a large pot over medium heat. Add meatballs in batches, browning for about 5-7 minutes until golden-brown. Remove and set aside.

In the same pot, add more olive oil if needed. Sauté diced onion, sliced carrots, and celery for about 5 minutes until onion is translucent.

Stir in the beef broth, scraping up any browned bits. Add diced tomatoes, tomato paste, and paprika. Bring to boil, then reduce to simmer.

Return meatballs to the pot and simmer for 30 minutes on low heat.

After 30 minutes, add pasta to the pot and cook for another 10-12 minutes until al dente.

Stir in fresh spinach and cook for an additional 2-3 minutes until wilted.

Remove from heat and stir in chopped parsley. Adjust seasoning and serve hot, garnished with Parmesan cheese.