1. In a large bowl, combine the ground beef, breadcrumbs, egg, Parmesan, onion powder, garlic powder, Italian seasoning, salt, and pepper. Mix until just combined. Roll into 20–24 mini meatballs.

2. Heat 1 tablespoon of olive oil in a large pot over medium heat. Brown the meatballs in batches on all sides. They don’t need to be fully cooked. Remove and set aside.

3. Add another tablespoon of olive oil to the same pot. Sauté the chopped onion and diced carrots for 5–7 minutes until softened. Add the garlic and cook for 30 seconds.

4. Pour in the chicken broth and bring to a gentle boil. Add the browned meatballs back to the pot. Reduce to a simmer and cook for 10–12 minutes.

5. Stir in the pasta and cook according to package instructions, about 7–10 minutes, stirring occasionally.

6. Lower the heat and stir in the heavy cream. Add the chopped spinach and cook for 2–3 minutes, until wilted.

7. Taste and adjust seasoning with salt and pepper. Serve hot with freshly grated Parmesan and crusty bread if desired.