Peel and finely chop half an onion. Peel and slice carrots. Heat the oil over medium heat in a medium pot. Saute the onion and carrot for five minutes, then add the broth and bring up to a boil. Open the frozen spinach package. Put all the frozen spinach into the soup and bring it back up to a boil.
In a medium sized bowl mix the ground meat with cheese, breadcrumbs, egg, garlic, salt and pepper. If the mixture is too moist, add a bit more breadcrumbs.
Form the meat mixture into small meatballs, about 2 cm wide.
When the soup comes to a boil drop the meatballs into the broth. Stir in the pasta and cook on high heat for about 10 minutes until the meatballs are cooked through.