To make the meatballs: Stir in a bowl all the above ingredients, roll into small meatballs the size of a nickel.
In a small pot, pour 2 cups of chicken broth and bring to a boil. Drop tiny meatballs into the soup and cook for about 5 min. Not to long.
Take meatballs out and put them on the side.

To make the soup.

Fill a 5 qt pot with water.
2 large yellow onions peeled and cut in half
4 carrots peeled and cut in fours.
4 stalks of celery cut in fours.
Boil on medium heat until the vegetables are cooked.
Drain the soup in a colander.
Keep the soup on the side
Dice carrots, keep on the side.

In a 5 qt pot,
Add 2 cups of the soup you cooked the vegetables in, plus
2 38 oz containers of chicken broth
Heat on medium heat
Put in diced carrots
1/2 package of frozen spinach! Drop in soup
Put cooked meatballs in
Lightly wisk two egg whites, drop in soup

Cook on the side small pasta, you can use, Pastina , Acini Di Pepe, Orzo or any other small pasta of your choice. Cook a half of box or bag of pasta. Cook al Dente, drain and run cold water on the pasta in the colander until completely cool.

Put pasta in the soup and enjoy.