Put water in a pot, place it on the stove, and add the rinsed chicken. (The water doesn't need to be boiling)

Slice the onions into about 4 rings and cut the vegetables into sticks, then add them to the pot.

Add 1 teaspoon celery salt, 1 teaspoon garlic salt, 2 teaspoons oregano, 2 teaspoons dried parsley, and salt to taste to the pot, and simmer for about 2 hours. *If you don't have garlic salt, regular garlic is fine.

In a bowl, combine the ground beef, 1 teaspoon garlic salt, 1 teaspoon celery salt, 2 teaspoons oregano, 2 teaspoons dried parsley, eggs, 1/2 cup Italian breadcrumbs, and 1/4 cup grated cheese (add minced onion if desired), and mix gently without kneading.

Form small meatballs (about the size of a thumb) from the mixture in step 4 and add them to the soup. (If the soup isn't ready, store them in the refrigerator)

Cook the pasta in a separate pot.

Remove all the ingredients from the simmered soup and cut them into bite-sized pieces. Remove the chicken skin at this time.

Add the pasta along with its cooking water to the soup, and also add the canned spinach.

Add the prepared meatballs, and once they are cooked through, the soup is ready.