Preheat oven to 350ºF. Line a large baking sheet with parchment paper or foil sprayed with non-stick spray (or coat with a thin layer of vegetable oil).

Combine all ingredients in a medium bowl. Using your hands is often best to get everything uniformly mixed.

Form small meatballs no larger than 1" across (you can use a scoop), placing them on the baking sheet as you go. This recipe makes 30 to 40 meatballs, depending on how small you make them.

See notes for an alternative cooking suggestion before proceeding!

Bake for 15 to 20 minutes, until the meatballs are lightly browned and cooked through.

Add the olive oil and heat over medium until shimmering.

Add the onions, celery, carrots, and leeks and cook until soft, about 8 minutes.

Stir in the garlic and continue sauteeing until fragrant (about a minute).

If using the wine, pour it in now and let sizzle to cook off the alcohol.

Pour in the chicken broth, plus the bouillon (if using). Raise heat to medium-high and bring to a light boil.

Carefully add the meatballs and the pasta. Adjust heat to maintain an active simmer (e.g., reduce to about medium), and allow the soup to cook until the pasta is tender (per the time indicated on the packaging – likely about 10 minutes).

When pasta is thoroughly cooked, reduce heat to low. Stir in the spinach. Taste, and adjust seasoning.

Serve with grated parmesan cheese and minced parsley.